Wendy's Kitchen Table

INGREDIENTS
1 ¼ cups (200g) sultanas
1 1/3 cups (200g) raisins
2/3cup (100g) currants
¾ cup (100g) dried cranberries
1 cup (220g) firmly paced dark brown sugar
250g butter, chopped
2 teaspoons finely grated lemon rind
2 teaspoons finely grated orange rind
¼ cup (80ml) lemon juice
1/3 cup (80ml) orange juice
1 1/3 cups (330ml) Guinness (see note)
¾ cup (110g) self-raising flour
2 ½ cups (175g) stale breadcrumbs
½ teaspoon mixed spice
1 large (200g) green apple, peeled, grated
3 eggs, beaten lightly
½ cup (125ml) brandy

METHOD
Combine the dried fruit, sugar, butter, rinds, juices and Guinness in a large microwave-safe bowl. Microwave on HIGH (100%) for about 4 minutes or until the butter is melted and the liquid is hot. Cool.
Pre-heat the oven to 180˚C/160˚C fan-forced. Grease 10 x ¾ cup (180ml) ovenproof ramekins.
Stir flour, breadcrumbs, spice and apple into fruit mixture, then stir in eggs and brandy until well combined. Spoon the mixture into prepared dishes. Cover each dish with a piece of baking paper, then 2 sheets of foil. Secure with string. Fold foil up over string to ensure it doesn’t touch the water while cooking.
Place the dishes in a large baking dish. Pour enough boiling water into the baking dish to come halfway up the side of the dishes. Bake for 3 hours. Turn the oven off; leave the puddings to stand in the oven for 15 minutes. Store in the fridge. Reheat individually in the microwave when needed. Serve with cream, custard or brandy sauce.

NOTE: You can buy individual bottles or cans of Guinness from Liquor store. $3-4 a can.