INGREDIENTS: (Serves 8 - 10)

METHOD:

Dice dried peaches and mix well with brandy and lemon juice, cover and stand overnight or longer.

In a medium non-stick saucepan, combine butter, soaked peaches and brown sugar.

Stir until butter melts, bring to the boil, reduce heat and simmer uncovered for 8-10 mins.

Remove from heat, stir in baking soda and allow mixture to cool completely.

Sift together s.r. flour, plain flour, baking spice, cinnamon and salt.

Add beaten eggs into the cooled peach mixture and stir well.

Stir in the sifted dry ingredients, fresh breadcrumbs and the extra tbsp. brandy

Pour mixture into a well-greased pudding bowl and cover the top with aluminium foil.

Place pudding bowl in a large boiler with enough boiling water to come at least halfway up the side of pudding bowl.

Cover boiler and steam for approx 4 hours, replenishing with more boiling water as necessary.

When cooked, remove pudding bowl from boiler and allow to cool slightly.

Remove aluminium foil cover, place a plate over the bowl and carefully invert the pudding onto the plate.

Serve hot with custard or cold with ice-cream, as desired.