6 h 25 min
- 150g (2/3 cup) Ballantyne Cultured Unsalted Butter
- 100g (1 cup) plain flour
- 1 tsp mixed spice
- 1 tsp ground cinnamon
- ½ tsp grated nutmeg
- 1 pinch ground cloves
- 100g (2 cups) fresh white breadcrumbs
- 100g (½ cup) dark muscovado sugar
- 150g (1 cup) sultanas
- 75g (½ cup) currants
- 75g (½ cup) raisins
- 50g (½ cup) dried prunes, pitted
- 2 tbsp chopped almonds
- 50g (½ cup) finely chopped candied peel
- 50g runny honey
- 1 unwaxed orange, grated zest and juice
- 2 eggs, beaten
- 75 ml (⅓ cup) dark rum or brandy
- To decorate:
- Icing sugar
Grease a 1.2 litre pudding basin.
Sift the flour and spices into a mixing bowl and rub in the butter until it resembles breadcrumbs.
Stir in the breadcrumbs, sugar, dried fruits, almonds and candied peel.
Whisk together the honey, orange zest and juice, eggs and rum. Pour into the fruit mixture and stir well to combine.
Spoon the mixture into the basin (leaving room for the pudding to rise) and smooth the top. Cover with a lid or a double thickness of pleated greaseproof paper, then with a double thickness of pleated foil, tie securely and place in the top of a steamer. Alternatively, place on an inverted plate in a large pan and pour in boiling water to come halfway up the basin.
Cover and cook for 6 hours, topping up with boiling water as needed.
Turn out onto a serving plate and sift icing sugar over the top. Decorate with cranberries.
Tips: To make ahead: Cool the pudding completely, then wrap in fresh greaseproof paper and foil. Store in a cool, dark place until needed. The pudding will keep for 3 months. To reheat: steam the pudding for 2 hours.