Ingredients
- golden syrup 3 tbsp, plus a little extra for serving
- cranberries, raisins, sultanas, currants 275g mixed
- soft prunes 100g, chopped
- crystallised stem ginger 50g, finely chopped
- ginger wine 100ml
- orange 1, zest grated and juiced
- almonds 100g, chopped
- Bramley apple 1 small, peeled, cored and coarsely grated
- unsalted butter 100g, at room temperature
- dark muscovado sugar 100g
- eggs 2, beaten
- self-raising flour 125g
- baking powder 1/2 tsp
- ground ginger 1 tsp
- mixed spice 1 tsp
- cream or custard to serve
Method
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Step 1
Butter the inside of a 1.5 litre pudding basin or pyrex bowl and spoon the golden syrup into it.
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Step 2
Put the cranberries, raisins, sultanas, currants and prunes in a large shallow pan. Add the chopped ginger, ginger wine, orange zest and juice. Cook on a low heat for about 10 minutes until most of the liquid has been absorbed. Remove and cool. Add the almonds and apple and mix well.
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Step 3
Beat together the butter and sugar until creamy. Gradually beat in the eggs then sift in the our, baking powder, ground ginger and mixed spice and fold in using a large metal spoon. Stir in the dried fruit mixture.
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Step 4
Spoon into the pudding basin and level. Cover with a sheet of baking paper then a sheet of foil. Make a pleat in the middle to allow the pudding to expand and then tie the cover securely under the rim of the bowl, trimming off any excess.
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Step 5
Put the pudding in a large saucepan then ll with boiling water to reach up to 2/3 of the sides of the pudding bowl. Cover with a lid and cook at a gentle simmer for 3 hours, checking the water level halfway through the cooking time.
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Step 6
Remove the pudding from the pan and rest for 5 minutes before turning out onto a warmed serving dish. Spoon over a little extra warm golden syrup and serve with cream or custard.
