120g dried cherries
60g chopped dates
50g mixed candied orange peel
Quick grate of orange peel
60ml orange juice
1 tsp mixed ground spice
1 tsp ground cinnamon
Pinch of nutmeg
1. Stir together all the dried fruit ingredients into a mixing bowl; followed by the orange juice and brandy, then the spices and fresh orange peel. Set aside to soak for 24 hours.
180g Muscovado sugar
100g chopped walnut
50g grated apple
45g black treacle
45g golden syrup
1. When the fruit has been infused overnight, add the apple, walnut, treacle sugar, and syrup to the bowl and gently mix together.
1 tsp salt
25g potato flour
110g gluten free breadcrumbs
1 tsp gluten free baking powder
110g gluten free suet
3 large eggs
1. Separate your eggs into two bowls – keep one yolk and the beat the whites from all three.
2. In a separate bowl place the suet, potato flour, baking powder, breadcrumbs and salt.
3. Add in the egg yolk and beaten egg whites and stir until you are left with a smooth consistency.
4. Stir in the fruit and sugar mix.
1. Grease a 1.5-litre pudding basin with butter.
2. Fill the basin with the pudding mixture until it is about two-thirds full.
3. Cut a circle of greaseproof paper to cover the bowl, then two pieces of foil the same size. Using string, tie over the paper/foil lid to secure.
4. Place an upturned saucer into a deep saucepan, then position the pudding on top.
5. Pour boiling water into the pan until it reaches halfway up the pudding dish.
6. Put the lid on the saucepan and keep the boiling water simmering for 8 hours to steam the pudding. Check occasionally to ensure the water always reaches halfway up the pudding dish, top it up if neccessary.
7. After 8 hours, carefully remove the pudding dish from the boiling water. Turn the dish upside-down onto a plate and lift off the basin using a towel.
8. Add berries or a sprig of holly for decoration.