- 85g mixed fruit
- 85g dried cranberry
A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…
- zest and juice 2 clementines
The smallest and sweetest variety of tangerine is sweet and tangy, contains no seeds and is…
- zest and juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 100g softened butter, plus extra for greasing
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 100g dark muscovado sugar
- 50g self-raising flour
- 1 tbsp cocoa powder
- 1 tsp mixed spice
- 2 eggs, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 1 eating apple, peeled, cored and grated
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- 50g fresh white breadcrumbs
- 50g glacé cherry, roughly chopped
- 85g dark chocolate chips
Chocolate as we know it in pressed…
Soak the mixed fruit, cranberries and zests in the clementine and lemon juices for 3 days, stirring daily, keeping the bowl covered with a tea towel.
Butter a 1-litre pudding basin and line the bottom with a greaseproof paper circle. Beat together the butter and sugar until pale and fluffy. Sift in the flour, cocoa and spice, then stir in before adding the eggs. Stir in the apple, soaked fruits and liquid. Add the breadcrumbs, cherries, and chocolate chips, mixing thoroughly.
Fill the basin with the mixture, then cover with a double thickness of greaseproof paper, pleated in the middle. Cover this with a layer of foil, pleated in the middle, then tie tightly with string.
Place the pudding in a large saucepan on a trivet or upturned saucer so it doesn’t touch the bottom, then fill halfway up the basin with hot water. Bring to a simmer, cover the pan, then cook for 2 hrs.