Recipe: Apple, prune & peach Christmas pudding

How to Make:
- Place prunes, peaches, currants, sugar, butter and 1/4 cup of orange juice and rind in a medium saucepan. Bring to boil, stirring occasionally until butter has melted and sugar dissolved. Add apple. Transfer to a large bowl to cool.
- Generously grease a 6-cup pudding basin. Line base with a circle of non-stick baking paper. Pour over golden syrup.
- Stir eggs through the fruit mixture and mix well. Fold through breadcrumbs and flour. Spoon pudding mixture into prepared basin, packing down firmly as you go. Cover basin with a circle of buttered non-stick baking paper and 2 circles of foil. Tie securely around rim of basin with kitchen string. Stand pudding on a trivet (a heatproof raised rack) inside a large saucepan or stock pot. Fill with enough hot water to come 2/3 up the side of basin.
- Cover pudding and simmer for 5 hrs topping up the pan with boiling water as needed so it doesn't boil dry. Remove basin from pan, cool completely and store basin in refrigerator until Christmas Day.
- To reheat, boil pudding, using above method for 2 hrs. Pour custard or brandy cream over pudding and decorate with berries. Dust with icing sugar. Cut into wedges to serve.
Time for preparing:
5 min.
Servings:
10
Ingredients:
- 250g pkt pitted prunes, chopped
- 200g pkt dried peaches, chopped
- 1 cup currants
- 1 1/2 cups brown sugar
- 100g butter, chopped
- 1/4 cup golden syrup
- 2 cups soft fresh white breadcrumbs
- 1 1/2 cups self-raising flour, sifted
- 1 orange, rind grated and juiced
- 2 apples, peeled, cored and grated
- 3 eggs, lightly beaten
- Custard or brandy double cream, to serve
- Strawberries, to serve
- Blueberries, to serve
- Icing sugar, to serve