Negroni Christmas pudding

SERVES 12 PREP AND COOK TIME 4 HOURS 30 MINUTES

200g butter, at room temperature

1 cup (220g) firmly packed CSR dark brown sugar

3 eggs, at room temperature half-quantity

2-in-1 Basic Fruit Mix (see recipe, left)

1 cup (150g) plain flour

3 cups (200g) soft breadcrumbs, made from two-day-old bread fresh figs, red currants, raspberries and custard, to serve

1 Grease a 9-cup capacity pudding basin or steamer. Line the base with a round of baking paper. Place a 30cm x 40cm sheet of foil on the bench, grease foil, then top with a sheet of baking paper the same size. Fold a 5cm pleat crossways through the centre of both sheets.

2 Beat butter and sugar in a small bowl with an electric mixer until combined. Add eggs, one at a time, beating until just combined after each addition. Add butter mixture to the Fruit Mix, then stir in the flour and breadcrumbs; mix well.

3 Spoon mixture into the prepared basin – the mixture should come to about 1cm below the rim. Place pleated foil and baking paper, paper-side down, on top of basin, with the pleat running through the centre. Secure around steamer with wet string or top with a lid. If using string, make a handle with remaining string to make it easier to lift the basin from the water. Crush surplus foil and paper around the string or lid to help form a good seal.

4 Place the basin in a large saucepan with enough boiling water to come halfway up the side of the basin. Cover the pan with a tight-fitting lid and boil for 4 hours. Replenish with boiling water as needed to maintain the water level.

5 Carefully remove the pudding basin from the boiling water. If serving the pudding hot, stand for 10 minutes before turning out.

6 Decorate the pudding with fruit and serve warm with custard.

Suitable to freeze. Not suitable to microwave.