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Combine fruit mix ingredients and cover with brandy and whisky. Leave in the fridge to macerate for 1 week to 3 months before needed. Stir occasionally and add more alcohol if needed.
To make the puddings; pre-heat oven to 200C. Cream butter and sugar in a mixer until light and fluffy, scraping down the sides a few times. Slowly add eggs. In a saucepan bring maple syrup and water to boiling, remove from heat and add bi-carb, allow to fizz. Add dry ingredients and maple syrup mix to the butter/sugar mix in small batches alternating from one to the other.
Place in a large bowl and stir through fruit mix.
Grease and line eight 200ml capacity metal dariole moulds and fill evenly with mix.
Place in a baking tray, add hot water to come half way up sides of moulds and cover tray with foil.
Bake for 1 ½ - 2 hours until puddings have risen in the centre.
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