2 cups sultanas
1 cup raisins
1 cup chopped pitted dates
100g packet glacé cherries
½ cup currants
½ cup finely chopped glacé ginger
½ cup brandy, port or sherry
250g unsalted butter, softened
1½ cups brown sugar
4 free-range eggs
1 Tbsp marmalade
1 tsp vanilla extract
1 cup plain flour
2 tsp mixed spice
½ tsp bicarbonate of soda
2 cups fresh white breadcrumbs
½ cup chopped pecans
Crème anglaise, to serve (see recipe link below)
Lightly grease a 7-8 cup pudding basin with lid. Line base with a circle of baking paper.
Combine fruit, ginger and brandy in a large bowl. Cover and set aside overnight.
Beat butter and sugar in a large bowl, using an electric mixer, until pale and creamy. Add eggs one a time, beating well after each addition. Beat in marmalade and vanilla.
Sift flour, mixed spice and bicarb soda together. Fold into creamed mixture with fruit mixture, breadcrumbs and pecans.
Spoon into basin. Secure lid in place (see Cook's tips). Put basin in a large saucepan. Fill with enough water to come halfway up side of basin. Cover with lid and simmer on low heat, for 4-5 hours, until cooked when tested (add extra water as required). Allow to cool in basin.
Store, covered with foil, in a cool, dry place. Before serving, steam again using the same method, for 50-60 minutes. Unmould and serve hot with crème anglaise (or use shop-bought custard).
- If your pudding basin doesn't have a lid, cover mixture with pleated baking paper and foil, and secure with string.
- You can use 4 cups packaged mixed dried fruit instead.