Tipsy pudding

By Drum Digital
23 May 2014

This dessert is just worth the time and effort because it puts a smile on everyone’s face.

Serves: 6

Preparation time: 15 min

Cooking time: 3 hr 15 min

250 ml (1 c) flour

2,5 ml (1 t) bicarbonate of soda

2,5 ml (1 t) mixed spice

2,5 ml (1 t) ground cinnamon

2,5 ml (1 t) ground ginger

pinch of salt

125 ml (½ c) caster sugar

100 g butter, shredded

180 g fruit cake mix

75 g stoned dates, chopped

1 apple, grated

30 ml (2 T) treacle sugar

1 egg

180 ml (? c) buttermilk


45 ml (3 T) brandy

80 ml (? c) water

125 ml (½ c) sugar

  1. Sift the flour, bicarbonate of soda, spices and salt into a bowl and stir in the sugar, butter, dried fruits and grated apple.
  2. Mix the treacle sugar with the egg and some of the buttermilk and mix into the dry ingredients to give a soft mixture with a thick cream consistency.
  3. Grease an enamel bowl and sprinkle with flour and sugar. Spoon the pudding mixture in the bowl. Wrap the bowl loosely with a clean kitchen towel and tie it on top.
  4. Place the pudding in a large pot filled with hot water to almost cover the bowl. Gently simmer for 3 hours. Take a peek after 2 hours.
  5. Preheat oven to 180 °C. Lift the pudding out of the pot, untie the kitchen towel and place the pudding onto a baking sheet. Bake for 15 minutes or until the outside of the pudding is dry.
  6. Sauce: In a small pot mix all the ingredients and bring to a boil. Reduce the heat and let it simmer for 5 minutes or until the sugar has dissolved. Spoon over the pudding immediately after it comes out of the oven.

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