Serves 8
• 1 cup raisins
• ½ cup sultanas
• ½ cup of dried cranberries
• 1 cup self-raising flour, sifted
• 1 cup Panko bread crumbs
• 1 cup Muscardo sugar
• 1 cup mixed nuts, chopped. We used cashews, almonds and pistachio
• 1 tsp ground cinnamon
• 1 tsp ground mixed spice
• 1 tsp grated orange zest
• 1 cup of milk
• 1 large egg, lightly beaten
• Butter for greasing
1. In a large mixing bowl, add the first 6 ingredients and the nuts with the spices and zest. Stir in the eggs and the milk.
2. Pour this batter into a well-greased 1.5 litre pudding bowl. Cover with a buttered, pleated sheet of baking paper. Cover this with a pleated sheet of tin foil, tied securely around the bowl.
3. Place the bowl on a trivet in a large pot. Fill the pot with boiling water to at least halfway up the bowl. Cover with a tight-fitting lid and simmer for 2.5 hours. Check the water level every half an hour and top up if required.
