Name Plum Pudding with Brandy Sauce

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Plum-Pudding-with-Brandy-Sauce_cIngredients:
* 250g mixed dried fruit
* 125g pitted prunes
* 1/4 cup cold tea
* 1 teaspoon grated lemon rind
* 1/4 cup lemon juice
* 1 teaspoon mixed spice
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/4 cup brandy
* 1 cup plain flour
* 1/3 cup brown sugar
* 1 cup fresh breadcrumbs (preferably made from 1-2 day old bread)
* 1/2 teaspoon bicarbonate of soda
* 2 eggs, lightly beaten
* 2 teaspoons canola (or vegetable) oil

Brandy Sauce:

* 1 egg
* 1 tablespoon sugar
* 2 teaspoons plain flour
* 1 cup hot low-fat milk
* 2 tablespoons brandy

1. Combine dried fruit, prunes, tea, lemon rind, juice and spices in a saucepan. Simmer for 3 minutes. Cool. Transfer to a bowl. Add brandy. Cover. Stand overnight.
2. Combine flour, sugar, breadcrumbs and bicarbonate of soda in a bowl. Add brandied fruit mixture, eggs and oil. Mix well. Pour into a greased pudding basin (about 1 litre capacity). Press mixture down. Cover with non-stick baking paper. Cover loosely with a cloth or foil. Tie securely with string. Place in saucepan of rapidly boiling water (the water should come halfway up sides of basin). Cover. Steam for 3 1/2 hours. On Christmas day, steam for another 2 1/2 hours.
3. To serve, turn onto a heated plate. Accompany with Brandy Sauce and Christmas fruits. To flame the pudding, heat a little extra brandy or cognac until it starts to simmer. Pour over pudding. Ignite at table.
4. Brandy Sauce: Beat egg, sugar and flour until light and fluffy. Transfer to a saucepan. Gradually stir in hot milk. Bring to the boil, stirring constantly. Reduce heat. Simmer for 1 minute. Remove from heat. Stir in brandy.
Tip: To serve, turn onto a heated plate. Accompany with Brandy Sauce and Christmas fruits. To flame the pudding, heat a little extra brandy or cognac until it starts to simmer. Pour over pudding. Ignite at table.

Serves: 10

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