- 500 g mixed dried fruit (such as cranberries, cherries, apricots, sultanas and raisins)
- 100 g dates , chopped up
- 3 tablespoons chopped crystallized ginger
- 125 g suet
- 1 orange , zest of
- 125 g plain flour
- 125 g caster sugar
- 150 g fresh white breadcrumbs
- 2 tablespoons vin santo or brandy
- 1 handful chopped nuts, such as pecans, Brazils or hazelnuts
- 1 medium free-range egg
- 150 ml milk
- golden syrup , to serve
- Grease a 1.5 litre pudding bowl.
- Mix all the ingredients together, except the golden syrup. Put the mixture into the greased bowl and cover with a double layer of aluminium foil. Tie a piece of string round the side of the bowl. Place in a large saucepan with water halfway up the sides of the bowl. Bring the water to the boil, put on a tight-fitting lid, and simmer for 3 hours. (Don’t forget to check the water regularly, making sure that it never boils dry, because if it does, it will burn and the bowl will crack.)
- When it’s ready, remove the foil, turn out on to a plate, drizzle with golden syrup and decorate it as you like. You can also light it with brandy if you want to be really fancy.