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.
Ingredients
3 Dessertspoons 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
Method
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