Spicy Cointreau and Fruit Pudding

I was just going through some old pictures on my phone and found this photo of a fantastic pudding myself and one of my girlfriends made on an amazing camping/cooking holiday on Lady Musgrave Island. This pudding is a favorite food memory of mine and I hope it seduces your senses as it did mine.

Ingredients:

1 kg sultanas
600g dried apricots
2 tablespoons grated fresh ginger
2 teaspoonful cumin
2 teaspoonful cinnamon
2 teaspoonful nutmeg
3 teaspoonful bicarb
6 eggs
2 cups flour
250g butter
2 cups brown sugar
1 cup cointreau
100g slivered almonds

This pudding was made in a double boiler and was devoured within minutes. The double boiler used was quite large to accommodate the number of us camping so feel free to reduce the recipe and use a smaller pot. We served this with vanilla custard which I highly recommend. 

Method

Soak dried fruit in a generous amount of cointreau and set aside

Cream butter and brown sugar until pale and thick, whisk your eggs then add them to the butter and sugar, stir them through until you have a silky mix

Mix in the spices, slivered almonds and bicarbonate of soda, tip the soaked fruit into the mix and stir it through.

Sift in the flour and stir it through, making sure it is mixed in well

Pour the batter into a greased double boiler and Cook in on a medium heat for 3 to 4 hours