Ingredients
100 g sugar, 150 g butter (room temperature), 100 g mixed fruit jam, 200 ml milk, 100 ml orange juice, 4 nos. eggs, 125 g honey, ½ tsp salt, 3 tsp baking powder, 1½ tspbaking soda, 550 g maida (wheat flour), 1 kg soaked fruits, 100 g breadcrumbs, ½ tsp cinnamon powder, ½ tsp cardamom powder
For soaking fruits
100 g dates chopped, 100 g golden raisins, 50 g cashew nuts (broken), 50 g almonds (chopped), 50 g candied orange (chopped), 100 g TutiFruti, 150 g soaked plums, 50 g glazed cherry, 1 tsp cinnamon powder, ½ tsp clove powder, ½ tsp nutmeg powder, 150 ml red rum, 150 ml red wine, 150 ml beer, 100 g sugar
For the Sabayon Sauce
• 5 nos. egg yolks
• 200 g caster sugar
• 100 ml sweet white wine
• 100 ml cooking cream
• 2 drops of vanilla extract
Method:
• In a heavy bottom saucepan, add beer, sugar and raisins and cook on low flame till the sugar melts.
• Then, add the candied orange, dates and stir well. Cook for about two minutes and then remove from heat.
• Add remaining fruits, spice powders and liquors and stir well and allow the mixture to cool down and then cover it in an airtight container and set aside overnight.
• Sieve together flour, baking powder, salt, baking soda, coco powder and spice powders for three times and set aside.
• In a large mixing bowl, place butter, sugar and beat well till the sugar melts. Then, add eggs one by one by mixing it continuously.
• Add fruit jam, orange juice, honey and milk to the butter mixture and beat it well with a balloon whisk. Then, add the flour mixture and fold well.
• Fold in the soaked fruits and mix well and set aside. Meanwhile, grease the pudding moulds and line it with butter paper (3-inch Dia x 6 nos).
• Place the prepared molds (3-inch deep) in a baking tray and pour enough water to cover ¼ of the mould. Bake at 1800 C Celsius for 45 minutes. Then, with a wooden skewer, check the centre and if the skewer comes clean, then the pudding is done and if not then bake for further 10 minutes. Once the pudding is cooked remove from heat and allow it to cool for at least four hours.
For sabayon sauce:
• In a medium-size stainless steel bowl, place egg yolks, caster sugar, sweet wine, cooking cream and vanilla extract.
• Place the bowl on a double boiler and cook stirring vigorously with a balloon whisk till the sugar melts.
• Then, pour the prepared sauce on the pudding before serving.
