Tutti-Fruitti Pudding

20 minutes Preparation

2 hours Cooking

Serves 4 – 6

By Pudding Club

A light sponge pudding mixed with breadcrumbs, which is full of colourful fruit, and has a sweet syrupy topping.


3 Dessert spoons Golden Syrup

120g Butter

120g Caster Sugar

Finely grated rind and juice of 1 Orange

2 Eggs

90g Self-Raising Flour

60g Breadcrumbs

60g prunes, stoned

60g Dried Apricots

60g Glacé Cherries

30g Angelica


Grease a 1.1litre pudding basin and cover the bottom with the syrup. Cream together the butter and sugar until light and fluffy, then add the grated orange rind. Beat the eggs to a foam and add them gradually to the mixture. Sift the flour, mix with the breadcrumbs and fold lightly into the pudding mixture. Chop the prunes, apricots, cherries and angelica finely and fold in with the orange juice. Pour into the basin, cover securely and steam for 2 hours. Turn out and serve with Custard.