For the pudding:
200g mixed fruit
50g dried cranberries
1 apple, peeled and chopped
300ml apple cider
175g butter, softened, plus extra for greasing
175g light brown sugar
75g self-raising flour
Pinch of salt
1 tsp ground cinnamon
1 tsp mixed spice
½ tsp ground nutmeg
100g pecans, chopped
100g ground almonds
- In a large bowl, combine the sultanas, mixed fruit, dried cranberries, chopped apple and cider. Stir well, then set aside to soak for one hour.
- In a large bowl, beat together the butter and sugar. Add the eggs and beat until combined.
- Stir in the flour, salt, spices, pecans, ground almonds and breadcrumbs. Add the soaked fruits along with any excess cider and stir well.
- Generously butter a 1.4-litre pudding basin. Cut a small disc of foil or baking parchment and press into the base.
- Spoon the mixture into the prepared basin and press down with the back of a spoon. Cover with a layer of baking parchment paper and foil, both pleated across the middle to allow for expansion. Tie securely with string and trim away any excess paper and foil.
- Place the pudding in a large saucepan. Add enough water to come halfway up the sides.
- Cover and steam for five hours, or longer if desired. The longer the pudding cooks, the richer and darker it becomes. Top up the saucepan with boiling water as required and don’t let it boil dry.
- Serve with warmed custard.
631kcals, 29g fat (10.8g saturated), 82.1g carbs (35.5g sugars), 9.2g protein, 6.2g fibre, 0.278g sodium