150 g self-raising flour
1 tsp baking powder
2 tsp NOMU Sweet Rub
2 eggs
50 g softened butter
75 ml treacle or 75 g treacle sugar (or any dark brown sugar)
110 ml Irish stout
2 tbsp brandy
400 g Christmas fruit mince
75 g apple, finely diced
175 g currants
25 g pecan nuts
Grated zest of 1 orange and lemon
Greaseproof paper and foil
Preheat the oven to 180˚C.
Sift the dry ingredients, and place in a mixing bowl with the eggs and butter. Mix the treacle, stout and brandy together. Add to the eggs and flour, using an electric whisk to combine everything.
Add the rest of the ingredients and mix everything really well.
Pour into a 1.2-litre pudding basin that has been well buttered, or fill 8 small ramekins. Cover with a circle of greaseproof paper, followed by a circle of tinfoil. Place the pudding basin in a deep pot and fill halfway up the basin with boiling water.
Bake in the oven for 1 hour.
Flambé with brandy or serve with cream or traditional brandy butter!
150 g self-raising flour
1 tsp baking powder
2 tsp NOMU Sweet Rub
2 eggs
50 g softened butter
75 ml treacle or 75 g treacle sugar (or any dark brown sugar)
110 ml Irish stout
2 tbsp brandy
400 g Christmas fruit mince
75 g apple, finely diced
175 g currants
25 g pecan nuts
Grated zest of 1 orange and lemon
Greaseproof paper and foil
Preheat the oven to 180˚C.
Sift the dry ingredients, and place in a mixing bowl with the eggs and butter. Mix the treacle, stout and brandy together. Add to the eggs and flour, using an electric whisk to combine everything.
Add the rest of the ingredients and mix everything really well.
Pour into a 1.2-litre pudding basin that has been well buttered, or fill 8 small ramekins. Cover with a circle of greaseproof paper, followed by a circle of tinfoil. Place the pudding basin in a deep pot and fill halfway up the basin with boiling water.
Bake in the oven for 1 hour.
Flambé with brandy or serve with cream or traditional brandy butter!
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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