Mum’s Christmas Pudding with Rum Sauce

Serves: 8 Prep time: 30 mins Cook time: 2 hours

1 ½ cups breadcrumbs

220g butter, melted

¾ cup sugar

4 tsp golden syrup

2 drops each, vanilla and almond essence

1 ¼ cups flour, sifted pinch of salt

1kg mixed fruit

1 tsp baking soda

1 ½ cups milk, warmed brandy for flaming

RUM SAUCE 1 cup cream 2 egg yolks 1 Tbsp sugar 3 Tbsp dark rum ½ cup cream, whipped

1 Place the breadcrumbs in a bowl and pour over the melted butter.

2 Mix to combine and then add the sugar, golden syrup and essences.

3 Cool a little before mixing in the flour, salt and mixed fruit.

4 Dissolve the baking soda in the milk, add to the mixture and mix well to combine. Pour the batter into a well-buttered or non-stick pudding basin. Cover with the basin lid, or wellbuttered aluminum foil or a pudding cloth, tied securely in place. 5 Quarter fill with water a saucepan large enough to hold the pudding basin and bring to the boil. Lower in the pudding basin, cover and steam for 2 hours. 6 Check from time to time and top up the saucepan with more boiling water if necessary.

7 Turn out on to a plate and decorate with fresh holly if available.

8 Pour some brandy over, set it alight and carry it to the table. Serve with rum sauce.

RUM SAUCE

1 In the microwave or in a small saucepan on the stovetop, heat the cream until small bubbles appear.

2 In a separate glass bowl mix the egg yolks and sugar until creamy.

3 Pour the cream over the egg mixture, whisking constantly.

4 Return to the microwave or saucepan and cook, stirring with a wooden spoon, until the mixture coats the back of the spoon.

5 Cool, then add the rum and fold in the whipped cream.

6 Place in a jug and set aside until ready to serve.