Publications
- 160ml - dried currants
- 375ml - sultanas
- 180ml - chopped soft and juicy figs
- 125ml - dark rum
- 125g - butter, softened
- 125ml - firmly packed dark brown sugar
- 30ml - maple syrup
- 3 - eggs
- 125ml - self-raising flour
- 5ml - mixed spice
- 310ml - stale white breadcrumbs
- 180ml - macadamias, toasted, coarsely chopped
- 125g - butter, diced
- 30ml - maple syrup
- 125ml - firmly packed dark brown sugar
- 125g - chopped soft and juicy figs
- 80ml - macadamia nuts, toasted, coarsely chopped
- 30ml - dark rum
1. Combine the currants, sultanas, figs and rum in a large bowl. Cover and stand at room temperature overnight or for several days, stirring occasionally, until the rum is absorbed.
2. Grease a 2L (8c) pudding basin with a little melted butter. Line the base with a round of baking paper.
3. Beat the butter, sugar and maple syrup in a small bowl with an electric mixer until just combined. Add the eggs, one at a time, beating until combined between additions. Mixtures may appear curdled at this stage. Stir the butter mixture into the fruit mixture, then stir in the combined sifted flour and mixed spice, breadcrumbs and macadamias and mix well.
4. Place a 30cm sheet of foil on a bench and 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 the basin and secure around the basin with string or lid. Make handles using string tied across the top. Trim away the excess foil and paper, leaving about 4cm. Crush excess foil around the string or lid to help form a good seal.
5. Place the pudding 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. 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. Fig and nut topping Combine the butter, maple syrup and sugar in a medium saucepan over medium heat. Stir until the sugar is dissolved. Add the figs and simmer, uncovered, for 5-10 minutes or until thickened slightly. Stir in the nuts and rum. Remove from the heat and allow to cool until warm.
7. Stand the pudding in the basin for 5 minutes before turning out onto a serving plate. Pour half the fig and nut topping over the pudding. Decorate with leaves and flowers, if desired. (Remove decorations before serving.) Serve with the remaining fig and nut topping.
TIP You can make the pudding a month ahead. Store in the fridge covered, or freeze for up to 6 months
