Ingredients
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)
Method
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Lightly grease a 7-8 cup pudding basin with lid. Line base with a circle of baking paper.
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Combine fruit, ginger and brandy in a large bowl. Cover and set aside overnight.
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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.
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Sift flour, mixed spice and bicarb soda together. Fold into creamed mixture with fruit mixture, breadcrumbs and pecans.
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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.
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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).
COOK'S TIP
- 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.
