This is my nan's recipe, which I started making each year for Christmas about six years ago, when it became a bit much for her. Everyone loves this pudding, it is always delicious and tastes so fresh, my nan has been making it for a long time before me and Im glad to be able to help out. Tips: I use shoelaces to tie up the bags, make sure all the air is out and its tied very tight otherwise the bags blow up to much and the lid wont stay on properly.
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Directions Preparation:40min › Cook:4hours › Extra time:20min › Ready in:5hours
The night before: Chop the mango and place into a bowl with the mixed fruits and nuts. Add the brandy and stir. Chill overnight in the fridge.
Lightly grease and line an 8-10 cup pudding basin, or heatproof bowl. Sift the flour into a large bowl with the bicarb soda and spices. Add the brown sugar and breadcrumbs and then the fruit mixture.
Combine butter, milk and eggs, and stir into the mixture. Spoon into the pudding basin. Cover with circle of baking paper.
Place the basin in the first bag and seal, then place into the second bag and seal again. Place the pudding on a trivet or in a colander in a large pan.
Add enough water to 2/3 way up the sides of the basin. Bring to the boil, reduce heat and then cover the pan with a tight fitting lid. Simmer for 3 1/2 hr, adding more water if needed. Keep the water boiling throughout the cooking time to ensure the pudding to cool, then refridgerate until required.
On the day of serving, reboil for 1 1/2 hr to heat completly. Alternatively reheat individual serves in the microwave.