WHAT YOU NEED

• 2000g EOI Sovereign Cake Margarine
• 1400g brown sugar
• 1400g cake crumbs
• 450g baker’s flour
• 30g mixed spices
• 10g ginger
• 1400g egg
• 10ml orange essence
• 10ml lemon essence
• 280ml rum
• 1600g raisins
• 1600g currants
• 1600g sultanas
• 1400g mixed peel
• 230g almond flakes

Blend together EOI Sovereign Cake Margarine, brown sugar, cake crumbs, baker’s flour, mixed spices, nutmeg, ginger, eggs, orange essence, and lemon essence until paste is formed.

Change to medium speed and aerate for approximately three minutes.

Add rum, raisins, currants, sultanas, mixed peel, and almond flakes, and blend until smooth.

Scale into desired foils and seal with cardboard discs.

Line bottoms of four-sided black iron trays with grease-proof paper.

Place puddings onto tray and then into oven.

Fill the tray with water and bake at 160°C for three hours for 450g puddings and 4 hours for 900g puddings.

Top up water throughout baking, as it will evaporate.

Finishing off

When completely cold, wrap puddings in Christmas-themed acid-resistant cellophane and tie with coloured tinsel or ribbon.

Storage

Store puddings in cool, dry, airtight environment, preferably wrapped.

Puddings may be frozen in an unbaked state.