Serves 8-10 persons
Preparation time 40 minutes
Cooking time 6 hours plus 2 hours reheating
- In a large bowl, combine all the dried fruit, citrus zests and juices, the spices and alcohol. Cover with cling film and leave to soak for 48 hours.
- When the fruit has steeped, mix in the sugar, apple and carrot with a wooden spoon until well combined.
- In a medium bowl, combine the ground almonds, crushed Macadamia, cornflour and baking powder with a pinch of salt.
- Using an electric mixer, beat the eggs one at a time into the soaked fruit mixture, then stir in the oil and treacle. Finally, stir in the ground almond mixture until everything is well combined.
- Lightly grease a 2 litre pudding basin and place a cut disc of baking paper large enough to line the bottom of the basin and press down into it. Spoon the pudding mixture in, the basin should be now two thirds full. Cover the top of the pudding with another disc of baking paper, covering the top of the basin with a large sheet of baking paper and a large sheet of foil, tying with string to keep in place.
- Once you’ve covered the basin, put a small ramekin dish in the bottom of a large, deep lidded saucepan big enough to comfortably hold the pudding. Sit the pudding on top of the ramekin then pour boiling water into the pan (not over the basin) so it comes just over halfway up the basin. Put the lid on and place the pan over a low-medium heat and simmer gently for 5 hours, checking the water level every so often topping up with boiled water when it drops below halfway.
- Once the pudding has steamed, remove from the pan and leave to cool. Store in a cool dry place until ready to serve.
- To serve, set up the saucepan again and place the wrapped pudding into a lidded saucepan on top of a small ramekin dish. Simmer the pudding gently for 2 hours, then remove from the pan and leave to stand for 10 minutes. Remove all wrapping and serve, either with pouring custard or and with Clotted Cream,