Billy-can bun is a great alternative to a Christmas pudding. You can purchase billy cans from camping stores and present this delicious sweet bread in them for an edible gift.
- 150 g (1 cup) plain flour, sifted
- ½ tsp bicarbonate of soda, sifted
- ½ tsp mixed spice
- ¼ tsp ground cinnamon
- 120 g (¾ cup) sultanas
- 110 g (½ cup) caster sugar
- 500 ml (2 cups) hot black tea
- butter and golden syrup, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time 6 hours
Combine flour, bicarbonate of soda, spices, sultanas and sugar in a bowl. Make a well in the centre and pour in tea. Using a fork, draw in flour until combined. Pour into a greased and floured 1.5 litre billy can or pudding basin, cover with lid (or foil secured with string) and stand for 6 hours or until thickened.
Place a clean tea towel in the base of a large pan. Place billy can on top and fill pan with enough warm water to reach halfway up the side of the can. Bring to the boil over medium heat, reduce heat to low, cover and cook for 3 hours or until cooked through and a skewer inserted into the centre comes out clean.
Remove billy can from water and stand for 5 minutes before turning out onto a plate.
Photography Brett Stevens.
As seen in Feast magazine, December 2011, Issue 4.