Christmas Plum Pudding

INGREDIENTS

• For pudding
• 1 cup butter, softened
• 1 cup brown sugar
• 3 eggs
• 1 cup all purpose flour
• 1 teaspoon baking powder
• 1 cup coarsely chopped mixed dry fruits and nuts, soaked in brandy or rum

To serve

• Whipped cream
• Miscellaneous
• Steamer
• Pudding mould
• Aluminium foil

METHOD

• Heat water in a steamer.
• In a large mixing bowl, cream butter and sugar till light and fluffy. Add the eggs one at a time, beating well after each addition.
• In a fresh mixing bowl, sift flour with baking powder.
• Add flour mixture to egg mixture in small batches, folding it in gently but quickly. Reserve 2 tablespoons of flour.
• Add soaked fruit and nut mixture to reserved flour and mix well. Add to the egg-flour batter and mix well.
• Grease the pudding mould well and pour in prepared batter. Cover tightly with aluminium foil and pierce 4 to 5 holes using the tip of a knife. Place in the steamer and steam for 45 minutes to an hour or till pudding is cooked through. To test, insert knife in the centre of pudding. If knife comes clean, remove pudding from steamer, cool for a few minutes before demoulding.
• Serve warm with whipped cream.