Bush 'n Beach Fishing Magazine Location reports & tips for fishing, boating, camping, kayaking, 4WDing in Queensland and Northern NSW
WITH the festive season upon us, what better way to treat family and friends over the holidays than with this delectable mango and pineapple Christmas pudding!
Ingredients
- Melted butter to grease
- 125g chopped butter
- 1/2 cup brown sugar, firmly packed
- 1 cup fresh mango, chopped
- 200g dried pineapple, coarsely chopped
- 200g dried apricot, coarsely chopped
- 1 cup self-raising flour
- 2 1/2 cups breadcrumbs
- 2 eggs
- 1 tsp ground nutmeg
Method
- Grease an eight-cup pudding basin with melted butter and line base with baking paper.
- Stir the butter, sugar, mango, pineapple and apricots in a large saucepan over low heat until butter melts.
- Set aside to cool. Stir in nutmeg, flours, egg and breadcrumbs until all combined.
- Spoon mixture into prepared basin and smooth top.
- Place basin in a boiler and add enough water to come halfway up the side of basin.
- Bring to a simmer over low/medium heat. Place lid on boiler, topping water up if necessary.
- Cook for 90 minutes or until a skewer inserted into pudding comes out clean.
Serve with brandy or vanilla custard.
