1 Grease six ovenproof dishes (3/4 cup capacity). Place on a oven tray.

2 Place mixed fruit, dates, milk, sugar, butter, spice, essence and brandy in a saucepan. Stir over a low heat, without boiling, until sugar is dissolved. Simmer for 1 minute. Remove.

3 Add combined sifted flour and bicarbonate of soda and mix well.

4 Divide mixture among prepared dishes. Cover tightly with greased foil.

5 Cook in a moderately slow oven (160C) for about 1 hour, or until cooked when tested. Stand puddings for 10 minutes before turning out onto serving plates.

6 Serve puddings with warm or cold custard. Adorn with Christmas decorations or cherries.

Tips:  We used an Australian Brandy in our puddings because it's more affordable than buying imported liqueurs.

Make puddings two days ahead and store in fridge. To reheat, put on an oven tray, cover with foil and cook in a moderate oven (180C) for 30 minutes. 

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