Full of warm, comforting flavours with hints of spice, a fruity flair and zesty highlights, this is a great take on a classic family favourite. Serves 2-3.
For the pudding:
- 100g raisins
- 100g sultanas
- 100g currants
- 175g dates, stoned
- Grated zest and juice of one orange
- 100ml orange liqueur
- 100g butter
- 100g dark muscovado sugar
- 2 large eggs
- 85g fresh white flour or brown bread crumbs
- 50g self raising flour
- 1 tsp cinnamon
- Ginger and cranberries (as required)
- 85g walnuts, roughly chopped
For the walnut topping sauce:
- 100g butter
- 100g light muscovado sugar
- 50g walnuts
- 50g dried cranberries
- Juice of one orange
- 3 tsp orange liqueur
Instructions:1) Put dried fruits dates, cranberries, ginger in pan with orange zest, juice and liqueur. Warm gently for 10 minutes. Then leave to cool.
2) Grease a pudding basin 1.3 litre . Put small grease proof paper circle in the base.
3) Beat butter, sugar, eggs and flour then stir in the fruits, breadcrumbs, cinnamon and nuts.
4) Steam pudding for three hours. Either in a slow cooker or pan. Cool. Store for a week or freeze for a month.
5) For the sauce, melt the butter and sugar in a pan, tip in the walnuts; stir for a few minutes. To toast, add orange juice, liqueur and cranberries. Allow to bubble until thick and creamy. Cool.
6) To serve, steam to warm for 1 hour. Gently warm the walnut sauce. Serve the pudding. Pour over the sauce.
7) Decorate with a sprig of holly, extra liqueur and light!