Preparation Time: 30 minutes Cooking/Baking Time: 2 hours
INGREDIENTS
1 cup prunes
1 cup mixed peel
1 tsp. lemon rind
1 tsp. rose water
2 tsp. vanilla
4 medium eggs
1 cup grandulated sugar
1 cup soft margarine
1 cup raisins
1 cup currants
1/2 cup cherries
4 Tbsps. browning
3 cups flour
1 tsp. baking powder
1 tsp. mixed spice
1 cup rum
3 cups port wine
METHOD
Blend fruits (prunes, raisins, currants, cherries, and mixed peel) with 1-cup rum, and 3 cups port wine.
Cream margarine and sugar until light and fluffy.
Add eggs one at a time, beating well between each egg.
Add vanilla, rose water and lemon rind to mixture.
Add Flour and mixed fruits alternately to the creamed batter and add browning.
Pour mixture in a greased and lined 9-inch covered baking pan.
Steam for 1 hour at 180?C/350?F. Then reduce temperature to 150?C and steam for another 1 1/2 hours.
Remove from oven and allow to cool to room temperature.
Notes:
Soak pudding, with additional wine to keep pudding moist.