Ingredients
- 1 x 500g bag mixed dried fruit
- 1 x 330ml bottle orange juice
- 3 tsp ground mixed spice
- 1 tsp ground cinnamon
- 75g plain flour
- 100g suet or butter
- 100g dark brown soft sugar
- 50g breadcrumbs
- 2 tbsp medium sweet sherry
- 2 large eggs, lightly beaten
- icing sugar, for dusting
GET AHEAD
Prepare up to the end of step 2 a few hours ahead
- Put the dried fruit into a pan with the orange juice. Bubble for 5 minutes until the fruit has absorbed almost all the liquid and plumped up.
- Meanwhile, combine the remaining ingredients, except the icing sugar, in a large bowl. Stir in the hot dried fruit. Pour into a lightly greased 2-litre glass (microwave-proof) bowl, base lined with a circle of nonstick baking paper. Cover with a microwave-proof plate.
- Microwave at 600W for 10 minutes. Remove from the microwave and leave to stand for 10 minutes. Invert the pudding on to a serving plate. Dust with icing sugar and serve with brandy butter, rum sauce or Chantilly cream.
