Plum Pudding

• 325 g sultanas
• 150 g prunes
• 50 g glace cherries
• 50 g mixed peel or 50 g orange rind, only
• 50 g currants
• 245 g fresh dates (must be fresh)
• 125 g raisins
• 1 cup water
• 12 cup white sugar
• 12 cup brown sugar, lightly packed
• 125 g butter
• 1 teaspoon bicarbonate of soda
• 2 eggs
• 1 cup plain flour
• 1 cup self raising flour
• 1 teaspoon mixed spice
• 12 teaspoon cinnamon
• 2 tablespoons dark rum

1. Chop the fruit up roughly and add the sugar, water and the butter.
2. stir this mixture over low heat until the butter has melted.
3. bring to the boil and recduce the heat, simmer uncovered for 10 minutes,stir only occasionally.
4. remove from the heat and add the soda and mix well.
5. allow this mixture to become completely cold.
6. beat the eggs and add the rum then add this mixture to the fruit mixture.
7. add the spices and cinnamon.
8. fill a pudding bowl that has been well greased 10 cup and cover with a large piece of foil put the lid on and put the surplus foil over the lid.
9. tie the pan with string and loop it up the top so you will be able to remove it out easily.
10. put the pudding into another pan that is bigger and fill it up with water about 3/4 of the way, then place a tight lid and steam for 5 hours.
11. this water will need to be topped up from time to time.
12. remove string and remove foil, make sure that the water does not run down on to the pudding, allow the pudding to cool completely before covering with new foil and refrigerate-this will keep for around 5-6 weeks.
13. on the day re-steam for 2 hours using the same method as above.
14. run a knife around the edges and let the pudding glide onto the plate.
15. serve with a brandy butter sauce.

sultanas, prunes, glace cherries, mixed peel, currants, fresh dates, raisins, water, white sugar, brown sugar, butter, bicarbonate of soda, eggs, flour, flour, mixed spice, cinnamon, dark rum

Taken from www.food.com/recipe/plum-pudding-151133 (may not work)