500 g mixed dried fruit (such as cranberries, cherries, apricots, sultanas and raisins)
100 g dates , chopped up
125 g suet
1 orange , zest of
125 g plain flour
125 g caster sugar
150 g fresh white breadcrumbs
2 tablespoons vin santo or brandy
1 handful chopped nuts, such as pecans, Brazils or hazelnuts
1 medium free-range egg
150 ml milk
golden syrup , to serve
Grease a 1.5 litre pudding bowl.
Mix all the ingredients together, except the golden syrup. Put the mixture into the greased bowl and cover with a double layer of aluminium foil. Tie a piece of string round the side of the bowl. Place in a large saucepan with water halfway up the sides of the bowl. Bring the water to the boil, put on a tight-fitting lid, and simmer for 3 hours. (Don’t forget to check the water regularly, making sure that it never boils dry, because if it does, it will burn and the bowl will crack.)
When it’s ready, remove the foil, turn out on to a plate, drizzle with golden syrup and decorate it as you like. You can also light it with brandy if you want to be really fancy.