Recipe by Gordon Wright
Karoo steamed Christmas pudding
- 475g (2½ cups) mixed dried fruit
- 125ml (½ cup) rooibos or honeybush tea
- 100g (½ cup) brown sugar
- 65g butter + extra, for greasing
- 2,5ml (½ tsp) bicarbonate of soda
- 1 lightly beaten egg
- 30ml (2 tbsp) brandy
- 60g (½ cup) plain flour
- 70g (½ cup) self-raising flour
- 5ml (1 tsp) ground cinnamon
- 2,5ml (½ tsp) nutmeg
- 2,5ml (½ tsp) ground cloves
- 60ml (¼ cup) walnuts, roughly chopped
- 5 silver coins, washed thoroughly
Place the fruit in a large saucepan with the tea, sugar and butter. Stir constantly over high heat until the butter has melted and the sugar has dissolved. Bring to a boil, reduce the heat and simmer, uncovered, for 5 minutes.
Stir in the bicarbonate of soda, remove from heat and set aside to cool.
Add the egg and the brandy to the fruit mixture, stirring.
Sift together the flours and spices, and add the walnuts. Add the sifted flour mixture to the fruit mixture and stir until combined. Drop in the coins and stir.
Grease a large pudding basin with a little butter and spoon the mixture in. Cover with a tight-fitting lid or greased aluminium foil and tie it securely with string. Place the pudding in a large saucepan with enough water to come halfway up the side of the bowl or pudding cloth.
Cover and boil gently for 5 hours, replenishing the water occasionally as it evaporates.
After the pudding has been steamed, keep it in a cool, dry place for several weeks or longer. This improves it immensely.
On Christmas Day, steam the pudding for a few more hours. Turn it out onto a serving plate, douse it in brandy and set it alight. Once the flames subside, serve it with custard. Those who find the lucky coins get to make a wish!