Ingredients

Stage 1 Fruit (soak overnight)

3.5kg AP Fruit Mix No Peel

12.5kg 60105684

500g Dates, diced

400ml Sherry

200ml Rum extract

Stage 2 batter

4.24kg AP Cake Mix Universal

Complete MB 10Kg

50160180

1.27kg Water

Method

1. 1. Stage 1: Soak fruit overnight in sherry and rum.
2. Stage 2: Combine AP Cake Mix Universal Complete with the water and mix to a smooth batter.
3. Add the soaked fruit; mix until evenly combined.
4. Deposit into pudding basins (approx. 750g each).
5. Cover and steam for 3–4 hours, topping up the water as needed.
6. Scale approx. 2kg of batter into each of 10 lined 9 inch (23 cm) round tins.
7. Cool, then re-steam for 1–1.5 hours on the day of serving. Serve flaming with brandy, or with brandy custard or cream.