STEP 3.
Beat in eggs one at a time beating well after each addition.
STEP 4.
Sift flours, mixed spice and cinnamon.
STEP 5.
Add breadcrumbs, finely chopped hazelnuts, chocolate, buttermilk, rum soaked fruit and butter mixture and mix well to combine.
STEP 6.
Prepare 8 pudding basins (200ml capacity): spray pudding basins with oil and line the bottom with baking paper.
STEP 7.
Divide evenly between prepared pudding basins.
STEAMING INSTRUCTIONS.
Place basins into a baking dish, and pour in enough boiling water to ½ fill the baking dish, cover with foil. Steam bake for 1 hour. Remove foil and bake for a further 20 minutes.
MICROWAVE INSTRUCTIONS.
Cook in microwave on defrost setting (300W) for 15 minutes, check if a skewer inserted into pudding comes out clean. If not cooked, microwave at 5 minute intervals, until skewer comes out clean. Stand for 10 minutes before turning out. Repeat with remaining mixture. (Note: Do not use foil in microwave).
