| 400 g Dried fruit mix | |
| 80 g Figs, dried, chopped | |
| 80 g Apricots, dried, chopped | |
| 80 g Dates, dried and pitted, chopped | |
| 1 Orange, zest grated | |
| 100 g Macadamia nuts, chopped | |
| 90 ml Brandy | |
| 240 ml Orange juice | |
| 150 g Plain flour | |
| 150 g Self-raising flour | |
| 1 tsp Baking powder | |
| 1 tsp Cinnamon | |
| 1 tsp Mixed spice | |
| 1 tsp Ground nutmeg | |
| 250 g Unsalted butter, melted | |
| 220 g Brown sugar | |
| 4 Eggs, beaten | |
| 500 ml Custard |
Grease a 2 kg pudding tin and line the base with baking paper. Place orange juice, zest and fruit in a saucepan and heat whilst stirring until liquid has been absorbed. Remove from heat, leave to cool for 30 minutes and add brandy. Add spices, macadamia nuts, butter, eggs and sugar. V-ZUG – Swiss perfection for your home 2 Sift in flour and baking powder, mix until well combined. Pour mixture in tin and cover with lid. Place the tin on the wire shelf in the cold cooking space. Steam. Serve pudding with warm custard.
| Steam at 100°C for 5 Hrs in the VZUG Combair-Steam SL Oven |
Wishing all of our valued clients & suppliers a wonderful Christmas and New Year!!
For more information on the fantastic VZUG Combi Steam ovens, click here or come and view them in our showroom today.
*Recipe created by Felix Halter for VZUG
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