Ingredients
- 500 g (16 oz) brown sugar
- 280 g (9 oz) breadcrumbs
- 250 g (8 oz) butter
- 250 g (8 oz) raisins
- 250 g (8 oz) candied citrus peel
- 250 g (8 oz) dates, chopped
- 150 g (5 oz) plain flour
- 120 g (4 oz) currants
- 120 g (4 oz) sultanas
- 80 ml (3 fl oz) orange juice
- 4 eggs
- 1 tsp ground ginger
- ½ tsp baking soda
Instructions
Step 1
Cream together the butter and the sugar in a large bowl. Add in the eggs one at a time and beat the mixture between each egg added. Mmmmm: Creamy!
Step 2
Sieve in the flour, ginger and salt and mix well.
Step 3
Finally, add in the breadcrumbs and mix really well.
Step 4
Split the mixture between two 500 ml (1 pint) basins and smooth the surface. Place a disk of baking paper onto the surface of the pudding.
Step 5
Take a piece of aluminium foil and fold a pleat into it. Cover the top of the basin with the foil and secure with 2 or 3 elastic bands. Trim away the excess foil.
Step 6
Place the basin in a large pan of boiling water. The water should come about ? of the way up the side of the basin. Now cover the pan and cook the pudding for 6 hours (yes, I do mean six hours), topping the water up as necessary.
Step 7
Remove the basin from the pan and allow to cool. When it is cool enough to handle remove the foil and the paper and run a palette knife around the sides of the pudding. Turn the pudding out onto a plate and serve.
