MACADAMIA AND FIG STEAMED PUDDING

Serves 10 Prep and cooking time: 4 hrs (+ overnight soaking time)

• 2/3 cup (100g) dried currants

• 1½ cups (250g) sultanas

• ¾ cup (150g) chopped soft and juicy figs

• ½ cup (125ml) dark rum

• 125g butter, softened

• ½ cup (110g) firmly packed dark brown sugar

• 2 tbsp maple syrup

• 3 eggs

• ½ cup (75g) self-raising flour

• 1 tsp mixed spice

• 1¼ cups (85g) stale white breadcrumbs

• ¾ cup (100g) macadamias, toasted, chopped

FIG AND NUT TOPPING

• ½ cup (110g) firmly packed dark brown sugar

• 2 tbsp maple syrup

• 125g butter, chopped

• ½ cup (100g) chopped soft and juicy figs

• 1/3 cup (50g) macadamias, toasted, chopped coarsely

• 2 tbsp dark rum

1. Combine the currants, sultanas, figs and rum in a large bowl; cover, and leave to stand at room temperature overnight or for several days until the rum is absorbed. Stir occasionally.

2. Grease a 2-litre (8-cup) pudding basin with a little melted butter. Line the base with a round of baking paper.

3. Using an electric mixer, whisk the butter, sugar and maple syrup in a small bowl until just combined. Add the eggs, one at a time, beating well between additions until incorporated. The mixture may appear curdled at this stage. Stir the butter mixture into the fruit mixture, then fold in the combined flour and spice, breadcrumbs and nuts. Mix well.

4. Place a 30cm sheet of foil on the countertop; spray with cooking oil. Top with a 30cm sheet of baking paper. Fold a 5cm pleat crossways through both layers. Place the sheets baking-paper-side down over your pudding basin. Secure around the basin with string or a lid. Make handles using string tied across the top. Trim away excess foil and paper, leaving about 4cm. Crush the excess foil around the string or lid to help form a good seal.

5. Carefully lower the pudding basin into a large saucepan filled with enough boiling water to come halfway up the side of the basin. Cover the pan with a tight-fitting lid and boil for 3 hours, or until a skewer inserted into the centre of the pudding comes out clean. Replenish with boiling water as needed to maintain boil and water level during cooking. 6. For the fig and nut topping: While the pudding is steaming, combine the sugar, syrup and butter in a medium saucepan over medium heat; stir until the sugar is dissolved. Add the figs; simmer uncovered for 3 minutes or until thickened slightly. Stir in the nuts and rum. Leave to cool down a little (it must still be warm).

7. Leave the pudding to stand for 5 minutes before turning out onto a serving plate. Pour half the fig and nut topping over the pudding; serve the rest with the pudding. Decorate the pudding with leaves and flowers, if desired, but remember to remove before serving.

TIP: The pudding can be made 1 month ahead; store covered in the fridge, or freeze for up to 6 months. Serve with custard, cream or ice-cream.

To reheat: If frozen, thaw for 2 days in the fridge, then stand pudding at room temperature for 12 hours before reheating. Return pudding to basin; cover and cook as per the recipe for 1½ hours. To microwave: Reheat the room-temperature pudding (see above) on a microwavesafe plate on medium for about 10 minutes or until hot. Reheat 4 single servings at a time on high for about 1½ minutes or until hot.