Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Butter the inside of a 1.5 litre pudding basin or pyrex bowl and spoon the golden syrup into it.
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.
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.
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.
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.
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.