Christmas Pudding With Apricots and Chocolate

Prep Time: 30 Minutes

Cook Time: 240 Minutes

Ready In: 270 Minutes

Servings: 12

This recipe came with my pudding basin (Baker's Secret brand). I haven't made it yet-posting for safe keeping.Serves 8-12.Pudding basin is 8 cups/2 litres. Measurements are Australian measuring cups -1 cup = 250 mls. 1 tablespoon = 4 teaspoons. Pudding can be made gluten-free using a gluten-free flour blend and gluten-free breadcrumbs

Ingredients:

1 cup self-raising flour

1 cup firmly packed stale white breadcrumb

125 g caster sugar (superfine sugar)

125 g butter or 125 g margarine

600 g mixed dried fruit

100 g diced dried apricots

1/2 cup chopped pecan nuts

3 eggs, lightly beaten

100 g dark chocolate chips

2 tablespoons brandy

2 tablespoons golden syrup

1 tablespoon grand marnier

Directions:

1. Sift the flour into a medium sized bowl. Add all remaining pudding ingredients. Mix well to combine.
2. Cut a small piece of kitchen paper to fit the base of the pudding basin. Grease the pudding basin with butter. Place the baking paper in the base. Grease the baking paper.
3. Spoon the pudding mixture into the greased pudding basin. Cover securely with the lid.
4. (If using a non-lidded basin-top with another piece of baking paper and two layers of aluminium foil. Tie securely with string).
5. Place the pudding into a large saucepan or stockpot. Fill the saucepan with water to come 1/2 way up the sides of the pudding basin. Cover the saucepan and bring the water to the boil.

By RecipeOfHealth.com