Serves 6

Preparation time: 30 minutes
Cooking Time 30 minutes

• 1/2 cup sultanas
• 1/2 cup rasins, snipped
• 1/2 cup prunes, chopped
• 1/4 cup brandy
• 125g butter
• 3/4 cup brown sugar, firmly packed
• 2 eggs
• 1 tblspn golden syrup
• 1/2 cup grated apple
• 1/4 cup chopped walnuts
• 3/4 cup plain flour
• 1/2 tspn bicarbonate of soda
• 1/4 tspn ground cinnamon
• 1/4 tspn ground ginger
• 1/4 tspn ground nutmeg
• 1 cup soft white breadcrumbs

1. Combine sultanas, raisins, prunes and brandy. Macerate for 30 minutes.

2. Cream butter and sugar. Add eggs one at a time, beating well after each addition.

3. Add remaining ingredients and fruit and brandy mixture, mix well.

4. Fill 6 well greased dariole moulds. Cover with greased foil.

5. Place in a large flat frying pan with boiling water to come 1/2 way up sides of moulds. Cover and simmer for 1 hour and 20 minutes.

6. Turn out of moulds while still hot and use Le Creuset Christmas Pudding Dish to serve with custard or ice

Note: For 8 smaller puddings, half fill dariole moulds and cook for 1 hour.