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Try this simple and delicious pudding recupe for your festive feast!
Place mango, dates, currants, sugar, butter, orange zest and juice in a medium saucepan. Bring to boil, stirring occasionally, until butter has melted and sugar dissolved. Transfer to a large bowl. Add macadamias and set aside to cool.
Generously grease a 6-cup metal pudding steamer. Line base with a circle of baking paper.
Stir beaten eggs through fruit mixture and mix well. Fold through breadcrumbs and flour. Spoon into prepared steamer, packing down firmly as you go. Cover with a circle of buttered baking paper and steamer lid. Stand pudding on a trivet inside a large saucepan or stockpot. Fill with enough hot water to come ²⁄3 up side of basin.
Cover and simmer for 2 hrs, topping up with boiling water as needed. Remove basin from pan, cool completely and store in refrigerator until Christmas Day.
To reheat, boil pudding, using above method, for 30 mins. Serve in wedges with custard and double cream.
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