Holiday Pudding
- 30 minutes Preparation
- 1 1/2 hours Cooking
- Serves 4-6
By The Pudding Club
A sponge based pudding with pineapple, fruit and nuts.
Ingredients
2 tablespoons Golden Syrup
225g tin pineapple rings
60g Glace Cherries
120g Soft Margarine
120g Caster Sugar
2 large eggs, beaten
90g Self Raising flour
A pinch of salt
60g Breadcrumbs
60g Raisins
30g Candied Peel
30g Shelled Walnuts, chopped
Sauce:
Juice from the pineapple tin
Juice of 1 lemon and 1 orange
175ml water
175ml White wine
1 Tablespoon cornflour
sugar to taste
Method
Grease a 1.4 litre pudding basin, and line the base with a circle of greaseproof paper. Put the golden syrup into the basin and arrange 1 drained pineapple ring in the bottom with a cherry in the centre. Cut 2 rings in half and arrange these halves around the first ring. Put a cherry in the centre of each. Drain (reserving the juices) and chop the remaining pineapple rings, chop the remaining cherries.
Cream the margarine and sugar together then add the beaten eggs. Sift the flour and salt, then add with the breadcrumbs. Mix well then stir in all the fruit, peel and nuts. Pile the mixture on top of the arranged fruit. Cover securely and steam for 1 ½ hours before turning out.
Meanwhile, for the sauce, mix the liquids together in a small pan. Mix a little of this with the cornflour, then add to the pan. Add sugar to taste and heat gently, stirring all the time, until the sauce thickens. Pour over the pudding.