Canteen
Some recipes to try
Canteen
Some recipes to try
375g raisins,
300g currants
150g sultanas
170g craisins
1 cup finely grated carrot
200g pitted prunes, chopped
250ml (1 cup) rum or brandy
Melted butter, to grease
250g butter, at room temperature
200g (1 cup) firmly packed brown sugar
4 eggs
175g (2 1/2 cups) fresh breadcrumbs
75g (1/2 cup) self raising flour
75g (1/2 cup) plain flour
2 tsp mixed spice
2 tsp ground cinnamon
1 tsp nutmeg
Combine raisins, currants, sultanas, craisins, carrot & prunes in a bowl.
Pour over the alcohol, cover & set aside for 6 hours or overnight to macerate.
Grease & line the base of a 2L (8-cup) capacity pudding basin.
Beat the butter and sugar in a bowl with an electric mixer until pale and creamy
. Add eggs, 1 at a time, beating well after each addition (mixture may appear curdled).
Stir in breadcrumbs, combined flours, mixed spice and cinnamon.
Add the fruit mixture and stir until combined. Spoon into the basin. Place an upturned heatproof saucer in the base of a saucepan. Fill one-third of the saucepan with boiling water and bring to a simmer over low heat.
Cut a 30cm-square piece of non-stick baking paper and a 30cm-square piece of foil. Place the paper on foil and fold to make a pleat in the center. Place over basin, foil-side up. Tie a double piece of kitchen string around basin to secure.
To make a handle, tie a double piece of string loosely over the top of the basin.
Lower the basin onto the saucer in saucepan. Add enough boiling water to reach two-thirds of the way up the basin. Simmer, covered, over low heat for 4 hours, adding extra boiling water if necessary, until a skewer inserted in the centre of the pudding comes out clean.
Sunbeam Boiled Fruit Cake
500g Mixed Fruit
½ cup sherry or brandy
1 cup water
125g butter
2 tablespoons golden syrup
1 cup dark brown sugar
1 teaspoon bicarbonate of soda
1 tablespoon boiling water
2 x eggs
1 cup self raising flour
1 cup plain flour
½ teaspoon mixed spice
¼ teaspoon nutmeg
1 teaspoon vanilla essence
Thermo cooker method: