- Fruit-Packed Pudding.jpg (23.23 KiB) Viewed 398 times
Takes: 4 - 6 hours
Serves: 16
No nutritional information available.
Ingredients
- 150g glace cherries
- 300g raisins and sultanas
- 50g mixed peel
- 150g dried figs
- 2 eating apples, grated
- 2 oranges
- 90ml rum
- 50g pecans
- 50g almonds
- 50g hazelnuts
- 4 pieces of stem ginger, sliced
- 180g dark soft brown sugar
- 1 tsp mixed spice
- 150g self-raising flour
- 100g breadcrumbs
- 2 eggs
- 80g chilled butter, grated
- 20g melted butter
- 35g dried cranberries
- A few candied orange slices to decorate
Method
1. Grease and line a pudding bowl with baking paper. In a large bowl, place 100g of the glace cherries, all the raisins and sultanas, the mixed peel, 100g of the dried figs and the grated apples, and add the juice and zest of the 2 oranges and the rum. Leave to stand, covered, for 2 hours.
2. In another large bowl, thoroughly combine 40g each of the pecans, almonds and hazelnuts, the stem ginger, 150g of the soft brown sugar, the mixed spice, self-raising flour, breadcrumbs and eggs. Mix in the soaked fruit and then the grated butter.
3. Halve the remaining figs. In a large bowl, mix together the remaining 30g of brown sugar with the melted butter, then mix in the dried cranberries and the remaining cherries, figs, pecans, almonds and hazelnuts. Transfer that mixture to the bottom of the prepared pudding basin, then top with the pudding mixture.
4. Cut out a disc of baking paper the size of the top of the pudding basin and place it on top of the mixture. Take a large piece of tin foil and fold a pleat through the middle. Cover the pudding with the foil and tie a piece of string around it tightly.
5. Place the pudding in a very large saucepan and fill the saucepan with water approximately two-thirds up the side of the pudding basin. Place a lid on the saucepan and bring to the boil. Simmer on a medium heat for 3½ - 4 hours until an inserted metal skewer comes out clean. Allow to cool out of the water for 10 minutes. Remove the tin foil, turn out onto a serving plate, and top with the candied orange slice.
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