Prep 10 mins
Cook 2 hrs
I made this because most of the family dislike a lot of dried fruit in puddings and cakes. It went down a treat! Source:- Delia Smith (with a few tweaks). Doubles well.
- 110 g butter, softened
- 110 g light brown sugar
- 2 large eggs
- 175 g self raising flour
- 1⁄2 teaspoon ground nutmeg or 1⁄2 teaspoon mixed spice
- 1 pinch salt
- 1 teaspoon lemon juice
- 1 lemon, zest of
- 1 orange, zest of
- 1 medium cooking apple, peeled, cored and chopped small
- 3 tablespoons fruit mincemeat
- 10 red glace cherries
- Grease a 1.2litre pudding basin with butter.
- Place the cherries in the bottom.
- Beat the sugar and butter with a hand held beater until pale and creamy.
- Beat in the eggs seperately, whisking well in between.
- Fold in the sifted flour, spice and salt carefully.
- Then add the lemon juice, lemon and orange zest, apple and fruit mince.
- Spoon into the basin.
- Tie a double piece of pleated baking paper on to the basin.
- Place in boiling water and cook for 2 1/2 hours.
- When the pudding is completely cold, turn it out, wrap it well and freeze until needed.
- Take out of freezer Christmas Eve.
- Can either re-steam it for an hour or just slice it and heat in the microwave.
- I used mixed red, green and yellow cherries.