This festive fruit pudding is spiced with cinnamon, nutmeg, sugar, raisins and apricots.
- Combine fruit, orange rind and juice in bowl. Cover and stand overnight to soak.
- Grease and line base of a 2-litre pudding basin. Using electric beaters, beat butter and sugar together until pale and creamy. Add eggs one at a time beating after each addition. Stir in fruit. Fold in flour with baking powder and spices. Fold in breadcrumbs.
- Spoon into prepared basin, packing down lightly as you go. Cover with a circle of greased baking paper and two sheets of foil. Tie securely around rim of basin with kitchen string. Stand pudding on a trivet inside a large saucepan or stock pot. Fill with enough hot water to come two-thirds up side of basin.
- Cover and cook for 5 hrs on low heat, topping up with boiling water as needed. Remove basin from pan, cool completely and store in fridge until Christmas day.
- To reheat, boil pudding using above method for 2 hrs. Serve wedges with custard.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set