• 140g unsalted butter
  • 100g dried cranberries, plus extra to decorate
  • 150g sultanas
  • 100g pitted dates, chopped
  • 100g dried figs, chopped
  • 100g dried apricots, chopped
  • 175g Bramley apple, peeled, cored and grated
  • 1 large orange, zest and juice (about 90ml juice)
  • 1 lemon, zest only
  • 3 balls stem ginger in syrup, chopped
  • 75g pecans, roughly chopped
  • 200g light muscovado sugar
  • 100ml dark or golden rum, brandy or Armagnac
  • 1½ teaspoons ground mixed spice
  • 75g wholemeal breadcrumbs
  • 100g plain flour
  • 2 free range Woodland eggs, lightly beaten


  1. 1

    Put all the ingredients except the breadcrumbs, flour and eggs in a saucepan and mix together. Heat gently until the butter and sugar have dissolved. Remove from the heat and leave to cool for 1 hour.

  2. 2

    Meanwhile, in a large bowl mix together the breadcrumbs and flour, then pour into the cooled fruit mixture. Add the eggs and stir to combine. Spoon into a buttered 1.2-litre pudding basin. Cover the top with a layer of greaseproof paper and a  layer of foil, tying securely with string.

  3. 3

    Place the pudding basin onto an upturned saucer and place in a pan. Fill the pan with boiling water so it comes a third of the way up the sides of the basin. A saucer is usually used underneath the pudding basin to prevent the pudding being on a direct heat and overcooking.

  4. 4

    Bring to a boil and then reduce to a simmer. Cover the pan with a lid and cook for 8 hours, keeping the water level topped up. Remove the pudding basin using oven gloves. Remove the lid and invert the pudding onto a serving plate. Decorate with the reserved dried cranberries.

  5. 5

    Cook's tip: This is delicious served hot with brandy butter or thick double cream.

Nutritional Details

Each serving provides
  • Energy 1742kj 416kcal 21%
  • Fat 16.0g 23%
  • Saturates 7.3g 37%
  • Sugars 36.7g 41%
  • Salt 0.23g 4%

% of the Reference Intakes

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