200g dried apricots, chopped
300g mixed sultanas, currants, and raisins
50g glacÚ cherries
50g candied ginger, chopped
50g mixed peel
50g bread crumbs
juice of one orange
1 teaspoon finely grated orange rim
75g brown sugar
75g self-rising flour, sifted
1 teaspoon mixed spices
50g blanched almonds, chopped
1 egg, lightly beaten
1. Soak the currants, raisins, sultanas, mixed peel, mixed dried fruit with the rum and orange juice and zest. Cover and leave overnight.
2. Add the butter, sugar, eggs, flour, almonds, spices and a pinch of salt. Mix together and pour into a slightly buttered one liter mold.
3. To cover the pudding, prepare a sheet of foil covered with a piece of baking paper, and brush it with melted buttered. Fold a pleat across the foil to allow it to expand. Place it foil side up over the mold and smooth it down the side of the mold. Tie a string around the mold.
Place the mold in a pot and pour enough water so
that it comes halfway up the side of the mold. Cover and simmer for 3 hours. Add boiling water if necessary every hour. When it's cooked, remove the foil and pick a knife in the center. It should come out clean.
NOTE: Your pudding can be made up to 3 months in advance. Wrap it in a plastic wrap and foil. Keep in a cool, dark place or in the refrigerator.
To reheat, cover with foil and steam for 45 minutes.
Serve with brandy butter.
Steamed puddings are made by spooning the mixed ingredients into a tightly covered pudding mold. It then goes into a pot of boiling water.