Happy Endings : It ’ s Cinnamon Pudding !
Mid North Coast , Far South Coast , Sapphire Coast , Central West
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Preparation time : 10 minutes Cooking time : 2 hours Serves : 4
• 100g unsalted butter , at room temperature
• 1 cup golden syrup
• 300g mixed dried fruit , chopped
• finely grated zest and juice of 1 lemon
• finely grated zest and juice of 1 orange
• 2 tsp vanilla essence
• 1 cup liqueur chardonnay
• 2 eggs
• ¼ cup milk
• 200g self-raising flour
• 1 tsp baking powder
• 1 Tbsp ground cinnamon
• ½ tsp ground cloves
• 200g dark brown sugar
• 100g grated Copha , at room temperature
• vanilla custard , to serve
1 Use 25g butter to grease the inside of a 1¼L pudding mould , then pour ¾ cup golden syrup in the base . Put the dried fruit , zest , juice and vanilla in a medium saucepan and set over a low heat . Simmer until the liquid has been absorbed . Stir in the chardonnay and set aside to cool , mix in the eggs and milk .
2 Sift the flour , baking powder and spices into a bowl , add the brown sugar and Copha and rub with fingertips until crumbly . Add the fruit mix and stir gently until smooth . Spoon over the golden syrup . Tie a sheet of baking paper on top , then a double sheet of foil . Put on a trivet in a steamer so that the water comes 3cm from the top . Bring to a boil , then reduce to a simmer and cook for 2 hours . Cool in the tin for 10 minutes , then turn out , drizzle with the remaining syrup , then serve with custard .