Best served in the garden with tea, jam and cream
3 cups mixed fruit
2/3 cups chopped dates
½ cup chopped walnuts
1/3 cup brandy
Juice & grated rind of 1 orange
2/3 cup thickened cream
1 cup brown sugar
1 cup plain flour
1 ½ tsp cinnamon
½ tsp nutmeg
½ tsp bicarbonate of soda
Lightly oil a medium sized glass or metal bowl and line with cling wrap.
In a seperate bowl, combine fruit, nuts, brandy, orange juice and rind and mix well.
In a third bowl whisk the eggs, cream and sugar.
Sift flour, spices & bicarb soda into the fruit and stir in the egg mixture. Mix well.
Pour into oiled glass or metal bowl and cover loosely with thick layers of cling wrap.
Set in a saucepan with warm water half way up the sides of the bowl, cover tightly with lid and bring water to the boil.
Reduce heat to medium & boil the pudding for about 2 ½ - 3 hours.
Remove pudding bowl from saucepan and invert onto a plate. Remove the plastic wrap and leave to cool, then wrap in a double layer of foil and refrigerate until needed.