Mitchell Harris Muscat...and B Harris' Plum Pudding!

Mitchell Harris Muscat and B Harris' Christmas Pudding...

A Perfect Match

The aroma of rich fruit soaked for ages in rum or brandy with steaming custard poured over the top - nothing says Christmas more!

Ingredients (makes 6 individual serves or 1 large pudding)

• 1 cup SR flour
• 1 large cup mixed dried fruits *
• 250ml (1 cup) milk
• 1 tblsp butter
• 1 tsp bicarb soda
• 2 tblsp firmly-packed brown sugar
• 1 tblsp treacle 
• 1 tsp mixed spice
• 1 tsp ground cinnamon
• 1 tsp lemon zest or juice
• Brandy
• Warmed custard, to serve

* B uses dates, raisins, sultanas, apricots, currants and red cherries. Larger fruit should be chopped to approximately sultana size. A 'slurp' of brandy can be mixed with the fruit prior to starting the puddings.

Method

1. Place milk, fruit, butter, sugar and treacle in large saucepan and bring to boil.
2. Remove from heat and stir in bicarb soda. Stir well together - cool - then add flour, lemon and spices. 
3. Mix well
4. Makes 6 individual serves in dariole moulds. 
5. Cook for 40 minutes in a water bath at 160 to 170 degrees. (or steam in large pot for 2 hours for large pudding)
6. Pour over custard to serve

Enjoy!!