This tropical twist on a classic Christmas pud is perfect for those who like their Christmas puddings fresh and fruity! Mango and macadamia nuts are added to a fairly traditional Christmas pudding mix. Serve with a rum butter instead of a brandy butter.
- 1 x 400g tin mango chunks or slices, drained
- 550g mix quality dried fruit of choice
- 250g plain flour
- 220g dark brown sugar
- 80g melted butter
- 80ml milk
- 80ml rum
- 2 tsp. mixed spice
- 1 tsp. each bicarbonate of soda and ground cardamom
- 50g fresh breadcrumbs
- 50g roasted macadamia nuts, chopped
- 2 eggs
Chop the mango and mix with the macadamia nuts, mixed fruits and rum. Cover and leave in the fridge overnight.
Grease and line a 2 litre pudding mould. Sift the flour, spice, bicarb and cardamom together. Stir in the breadcrumbs and sugar. In another bowl, whisk the eggs and add the butter and milk.
Add the wet mix to the dry mix and stir well to combine. Fold in the wet fruit and nut mix and turn into the pudding bowl. Top with a circle of greaseproof and cover the pudding bowl with a lid or tightly wrapped foil. Steam, with water coming 2/3 of the way up the sides of the bowl, for 3 1/2 hours. Add more water if needed, keeping the water boiling.
Leave to cool completely, then on the day of serving, boil for another 1 1/2 hours.