Brush an 8
cup capacity pudding basin or steamer with melted butter or oil. Line
base with paper, grease paper. Grease a large sheet of aluminum foil
and a large sheet of greaseproof paper. Lay paper over foil, greased
side up. Pleat both sheets in the center. Using electric beaters, beat
butter and sugar in small mixing bowl until light and creamy. Add eggs
gradually, beating thoroughly after each addition.
Transfer
mixture to larger mixing bowl, add fruits, walnuts and sifted dry
ingredients, stir until combined. Spoon mixture into prepared basin.
Cover with the greased foil and paper, greased side down. Place lid over
foil, bring clips up and secure with string. If you have no lid, lay a
pleated tea towel over foil, tie it securely with string under the lip
of the basin. Knot the four ends of the tea towel together to form a
handle to lower the basin into the pan. Place the basin on a trivet in a
large, deep pan. Carefully pour boiling water down the side of the pan
to come halfway up the side of the basin. Bring to the boil, cover, cook
for 4 hours. Do not let the pudding boil dry; replenish with boiling
water as the pudding cooks. Remove covering, invert pudding onto a
plate. Serve with Lemon Mascarpone Custard.
Note - If not
serving immediately, allow pudding to cool, store in refrigerator for up
to 6 weeks. Reheat pudding by cooking the same way for 1 hour. Pudding
can be frozen for up to 3 months.
