Fruit mix (see below)
180g butter
120g Chelsea Caster Sugar
120g Chelsea Dark Cane Sugar
4 eggs (4 yolks, 3 whites)
2 cups self raising flour, sifted
1 tsp cinnamon
1 tsp nutmeg
½ tsp salt
½ tsp bi-carb soda
1 cup fine white bread crumbs, firmly packed
½ cup hot milk combined with 1 level tbsp Chelsea Golden Syrup
¼ cup brandy

Fruit Mix
375g raisins
375g sultanas
100g blanched almonds, chopped
130g (approx. ½ a small packet) dates, chopped
100g glace cherries, chopped
60g dried or glace pineapple, chopped
60g dried or glace apricots, chopped

Note: currants are not used in this mix as they burn during the long cooking time

Prepare the fruit mix. Make sure to chop fruit in similar sized pieces.
In a large bowl, cream the butter, Chelsea Dark Cane Sugar and Chelsea Caster Sugar.
Add 4 egg yolks, one at a time, beating well after each.
Sift together self raising flour, cinnamon, nutmeg, salt and bi-carb soda.
Add the flour mixture gradually to the creamed butter and sugar, alternating with the fruit mixture. Then, gradually add the brandy to help make mixing easier.
Fold in the white bread crumbs and mix in the hot milk and Chelsea Golden Syrup.
In a separate bowl, beat 3 egg whites until stiff, then fold into the mixture.
Place mixture into 1 large pudding basin or 2 small pudding basins, cover with one layer of baking paper and one layer of foil, secure firmly using string.
Boil 1 large pudding for 4 hours or boil 2 smaller puddings for 2 - 2½ hours each.
Serve with cream and Chelsea Caramel Brandy Sauce.
Note: The pudding may be reheated in the pudding basin for 40 minutes before serving or it can be cut into portions as required and heated in the microwave on med-high for 20 seconds per portion.

This traditional Christmas favourite can be prepared several days in advance.