50 g (2 oz) plain flour
5 g (1 tsp) baking powder
175 g (6 oz) fresh breadcrumbs
100 g (4 oz) shredded suet
1 orange
2.5 g (1/2 tsp) mixed spice
pinch nutmeg
150 g (6 oz) dates, stoned and chopped
150 g (6 oz) dried figs, chopped
150 g (6 oz) raisins
2 eggs
30 ml (2 tbsp) rum or brandy
5 g (1 tsp) baking powder
175 g (6 oz) fresh breadcrumbs
100 g (4 oz) shredded suet
1 orange
2.5 g (1/2 tsp) mixed spice
pinch nutmeg
150 g (6 oz) dates, stoned and chopped
150 g (6 oz) dried figs, chopped
150 g (6 oz) raisins
2 eggs
30 ml (2 tbsp) rum or brandy
method
1. Combine the sifted flour and baking powder with the breadcrumbs, suet and finely grated orange rind.
2. Stir in the mixed spice, nutmeg, dates, figs and raisins.
3. Lightly beat the eggs with the juice of the orange and the rum or brandy. Add to the flour and fruit mixture. Mix thoroughly so that the whole pudding is moist.
4. Grease a 900 ml (1 1/2 pt) pudding basin. Put a circle of greaseproof paper in the base. Spoon the pudding into the bowl, but make sure that it is no more than % full. Cover with a buttered circle of greasproof paper, pleated in the middle — this allows the pudding room to rise during cooking. Cover the top of the bowl with a circle of pleated foil and tie securely.
5. Put the bowl on a trivet or saucer in a pan of boiling water. There should be just enough water to come halfway up the bowl.
6. Steam the pudding for 4 hours, topping up the water from time to time.
7. Turn out the pudding and serve with custard, cream or the sauce of your choice.
2. Stir in the mixed spice, nutmeg, dates, figs and raisins.
3. Lightly beat the eggs with the juice of the orange and the rum or brandy. Add to the flour and fruit mixture. Mix thoroughly so that the whole pudding is moist.
4. Grease a 900 ml (1 1/2 pt) pudding basin. Put a circle of greaseproof paper in the base. Spoon the pudding into the bowl, but make sure that it is no more than % full. Cover with a buttered circle of greasproof paper, pleated in the middle — this allows the pudding room to rise during cooking. Cover the top of the bowl with a circle of pleated foil and tie securely.
5. Put the bowl on a trivet or saucer in a pan of boiling water. There should be just enough water to come halfway up the bowl.
6. Steam the pudding for 4 hours, topping up the water from time to time.
7. Turn out the pudding and serve with custard, cream or the sauce of your choice.
serving amount
serves 6
rate this recipe
8.5
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