This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.In a large bowl, combine all fruit, peel and rum. Set aside, covered, overnight.
2.Lightly grease a six-cup pudding basin. Line base with a circle of baking paper.
3.In a large bowl, using an electric mixer, beat butter, sugar and citrus zest together until creamy. Add eggs, one at a time, beating well after each one. Stir in fruit mixture and almonds.
4.Sift flour with salt, spices and baking soda. Fold into fruit mixture with breadcrumbs. Spoon into basin. Cover with a circle of baking paper, foil and a pudding cloth. Secure firmly with string.
5.Steam pudding in a large saucepan of boiling water on medium heat, covered, for 4 hours. Add more boiling water to keep level halfway up side of basin. Remove, cool and store in fridge.
6.To serve, steam pudding using same method for 2 hours. Remove from pudding basin. Serve dusted with icing sugar and topped with cherries.
Note
- For a frosted look on the cherries, freeze for 3 hours before serving.
