Christmas 'Aoteraroa' Pudding
Ingredients
minced dried apricots ½ cup
minced dried peaches ½ cup
minced raisins ½ cup
minced figs ½ cup
sliced almonds 1/3
cup black doris plums (450g)
1 tin granny smith apple
1 large molasses
2 tbs ground cloves ½ tsp
mace ½ tsp
cinnamon ½ tsp
flour ½ cup
baking powder 2 tsp
olive oil 1 tsp
Sauce
frozen plain yoghurt 475 ml
apricot halves (tinned) 450 gm
nutmeg ¼ tsp
arrowroot 1 tsp
Method
1. Combine apricots, peaches, raisins and figs, add almonds and drained plums (keeping juices)
2. Stir in the peeled , chopped apple, molasses and spices
3. Shape mix into a ball. Sift baking powder and flour over ball
4. Chop together with knife, drizzle in plum juice as you chop
5. Scoop into lightly greased bowl, press down lightly (allow room)
6. Place wax paper over top, then towel, tie down with string
7. Place bowl in heavy saucepan, 1/2 fill with water, cook on medium for two hours (top up with water as needed).
8. Spoon hot mixture into 24 x 13 cm loaf tin
9. Press lightly, cover with cling film and refrigerate overnight.
10. In 24 x 13 cm loaf tin, pack in frozen yoghurt, replace in freezer
11. Drain apricots and purée
12. Pour puree and syrup into s/pan over medium heat
13. Stir in nutmeg
14. Thicken with the arrowroot (dissolved in a little water)
15. Un-mould pudding onto a plate
16. Un-mould yoghurt onto pudding
17. Serve with sauce
Chef's Tip
Just soak up the atmosphere and enjoy a delicious pudding!
