- 4 Eggs, beaten
- ½ cup Brandy
- 1 cup Currants
- ½ tsp Nutmeg
- 1 tsp Cinnamon
- 1 cup Brown sugar
- 1 tsp ground Ginger
- 3/4 cup Flour, sifted
- 1 tsp ground Allspice
- 3/4 cup Golden raisins
- 240 gm unsalted Butter
- 1½ cups Bread crumbs
- Grated zest of 1 Lemon
- Grated zest of 1 Orange
- 1½ cups Kishmish, chopped
- 1 cup soft dried Figs, chopped
- 2/3 cup Dates, pitted and chopped
- 1 cup blanched Almonds, chopped
- Grease a 2-quart ceramic mold or casserole.
- In a large bowl, place all the fruit and pour the brandy over it. Stir well to disperse the brandy. Cover with a towel and set aside to macerate 12 to 24 hours.
- In a large bowl, with an electric mixer on high, beat the butter and sugar until thick and creamy.
- Beat in the zests and eggs. Fold in the fruit and almonds. Add the flour and spices, combining well, then fold in the bread crumbs.
- Spoon the mixture into the prepared mold, press down well, and level the surface. Cut a sheet of wax paper 2 inches larger than the top of the mold. Pleat the wax paper twice through the center to allow for expansion as the pudding rises. Place the paper on top of the pudding and cover it with a twice-pleated double thickness of foil. Tie foil securely to the edge of the mold with string.
- Place the mold on a rack in a Dutch oven or other large covered pot. Pour boiling water into the Dutch oven until it is halfway up the side of the mold. Keep water at a gentle boil. Steam for 4 hours, topping the boiling water to the same level when necessary.
- Remove the mold from the Dutch oven and set on a rack to cool. When thoroughly cooled, rewrap with fresh wax paper and foil, and store in the refrigerator until ready to serve.
- Steam again for 2 hours or microwave to reheat before serving.
Makes 12 to 16 servings
Tip: Adding a cupful of grated carrot or beetroot to the coconut while making burfi will give you "natural" colouring and nutritional benefits.