Tutti-frutti pudding

COOKING TIME 2 HOURS

SERVES 4–6

2½ tbsp golden syrup

120g (4oz) unsalted butter, softened, plus extra for greasing

120g (4oz) caster sugar

Finely grated zest and juice of 1 orange

2 eggs

90g (3oz) self-raising flour, sifted

60g (2oz) breadcrumbs

60g (2oz) stoned prunes, finely chopped

60g (2oz) dried apricots, finely chopped

60g (2oz) red glacé cherries, finely chopped

30g (1oz) green glacé cherries or angelica, finely chopped

Custard, to serve

GREASE A 1.1-LITRE (2-pint) pudding basin and cover the bottom with the golden syrup. In a mixing bowl, cream together the butter and sugar until pale and fluffy, then stir in the grated orange zest. Beat the eggs and gradually add them to the mixture.

MIX THE SIFTED FLOUR with the breadcrumbs and fold lightly into the pudding mixture. Fold in the prunes, apricots, cherries and angelica, along with the orange juice. Stir well so that the ingredients are fully incorporated. Pour into the greased basin, cover securely with a lid or foil and steam for 2 hours. Turn out and serve with custard.