50g (2oz) each dried sour cherries, dried strawberries, dried cranberries and dried blueberries
50g
(2oz) each ready-to-eat dried prunes, apricots and figs, roughly chopped
2Tbsp.
raspberry liqueur, such as Védrenne Crème de Framboise
100ml
(3½fl oz) ginger wine
Zest and juice of 1 lemon
Butter for greasing
75g
(3oz) shredded suet
50g
(2oz) self-raising flour
125g
(4oz) fresh breadcrumbs
½tsp each mixed spice and ground ginger
1tsp.
ground cinnamon
Pinch each of salt and freshly grated nutmeg
75g
(3oz) soft dark brown sugar
2Tbsp.
black treacle
1 Cox's apple, grated
2
medium eggs, beaten
50g
(2oz) pecans, chopped (optional)
Directions
Step 1
Put the dried fruit, raspberry liqueur, ginger wine, lemon zest and juice into a non-metallic mixing bowl. Cover and leave to soak overnight. Lightly butter a 1 litre (1¾ pint) pudding basin and put in a cool place. Put a 35.5cm (14in) square of foil on top of a square of baking parchment the same size. Fold a 4cm (1½in) pleat across the centre and set aside.
Step 2
The next day, put the soaked fruit into a large mixing bowl and add the remaining ingredients. Mix together until well combined. Spoon the mixture into the prepared pudding basin, pushing it down firmly, and level the surface.
Step 3
Put the pleated foil and parchment square (foil side up) on top and smooth down to cover. Using a long piece of string, tie securely under the lip of the basin, then knot. Bring the excess string over the top of the bowl and knot to the string on the other side to make a handle.
Step 4
To cook, put the pudding on an upturned heatproof saucer in a deep pan. Pour in enough water to come halfway up the basin, cover with a tight-fitting lid and bring to a simmer. Cook for 4½-5hr, topping up as necessary. Remove pudding from pan and cool. Leaving it covered and in the basin, wrap tightly in clingfilm. Store in a cool, dark place for up to three months.
Step 5
To reheat take off the clingfilm wrapping. Cook for 2hr, following the instructions in step 4, until heated through.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
