Pudding with vanilla anglaise

Method

1. Combine dried fruit in large bowl. Pour over liqueur. Stir 
to coat. Cover. Stand at room temperature overnight, or up to one week, stirring occasionally.
2. Grease a 6-cup capacity 
(1.5 litre) pudding steamer. 
Line base with baking paper.
3. Beat butter, sugar and golden syrup in small bowl of electric mixer until combined. Beat in eggs, one at a time, until combined.
4. Pour over soaked fruit in bowl. Stir well. Sift flour and spice 
over top. Add chocolate and breadcrumbs. Mix until well combined. Spoon into prepared steamer. Smooth over top. Place 
a piece of baking paper then foil over top. Place lid on steamer.
5. Place basin in large stockpot with enough boiling water to come halfway up the side of steamer. Cover pot with a tight-fitting lid. Bring to boil. Boil gently for about 3½ hours, or until cooked (insert skewer into the centre, it should come out clean). Replenish with boiling water as necessary to maintain water level.
6. Carefully remove steamer 
from boiling water. Stand for 
20 minutes before turning out.
7. To make vanilla anglaise, combine cream, milk, bean and seeds in a medium saucepan. Heat until almost boiling. 
Remove from heat.
8. Beat yolks and sugar in a heatproof bowl with an electric mixer for about 2 minutes, or 
until thick and pale. With mixer beating on low speed, slowly 
pour in cream mixture until combined. Return mixture to same saucepan. Stir over a low 
heat for about 3 to 4 minutes, or until custard coats the back of a spoon. Strain into a serving jug.
9. Serve warm or cold pudding with warm vanilla anglaise. 
Top with Christmas decoration.