Christmas Pudding

Serves: 4  Cooking time (approx.): 66 minutes Style: Christmas Recipe 4  tablespoons seedless dates chopped 4  tablespoons mixed candied fruit peels coarsely chopped 4  tablespoons raisins 4  tablespoons currants ½  cup(s) walnuts chopped 1  tablespoon(s) brandy 1  tablespoon(s) rum 2  tablespoon(s) lemon juice 1  lemon rind grated 4  tablespoons plain flour 1  teaspoon(s) mixed spice powder a pinch of salt 2  cup(s) fresh white bread crumbs 2  tablespoons butter 1  cup(s) brown sugar 2  eggs beaten ½  cup(s) milk 3  cup(s) water Combine the first nine ingredients in a bowl and keep aside. Sift together the plain flour, mixed spice powder and the salt into a bowl. Mix in the fresh white breadcrumbs. Beat the butter and sugar in another bowl till light and fluffy. Gradually add the eggs beating well after each addition. Add the milk (only if required) to give a soft clinging mixture. Fold in the sifted flour and the prepared fruit mixture. Spoon this mixture into a greased mold (in the shape of a bowl) such that there is a 1" head space. Cover tightly with a greased parchment paper and then with an aluminum foil secured with a string. Pour the water in the cooker body. Place a grid in the cooker and place the mold on it. Close the cooker without the pressure regulator. Cook on high heat till steam is seen passing through the vent. Reduce the heat and cook on low heat for about 15  minutes ensuring a steady stream of steam from the vent. Now place the pressure regulator in position and bring to full pressure on high heat. Reduce heat and cook on low heat for about 50  minutes. After the cooker cools down, remove mold from the cooker. Uncover the mold and run a knife around its edges. Place a serving plate on the mold and invert. Tap gently to release the pudding onto the serving plate. TIPS: Mixed spice powder is a mix of cinnamon, clove, nutmeg and allspice powders. Serve hot with: Hard sauce, ice cream, custard or cream.

 
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