100 grams (1 cup, loosely packed) dark brown sugar
150 grams (1 cup) golden raisins
75 grams ( 1/2 cup) raisins
50 grams ( 1/3 cup) currants (or use more raisins)
50 grams ( 1/3 cup) chopped dates
25 grams (3 tablespoons) chopped candied peel: lemon, orange and citron (see Note)
10 glacé (candied) cherries, quartered (see Note)
50 grams (scant 1/2 cup) flour
75 grams (1 cup) soft breadcrumbs, from about 2 slices white bread
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon allspice
2 tablespoons molasses (not blackstrap)
Zest and juice of 1 lemon
1/4 cup apple juice, apple cider or applesauce
2 tablespoons orange juice
Crème fraîche or heavy cream, for serving.
Put 3 tablespoons of the butter into the bowl of a stand mixer. Add the remaining ingredients, except crème fraîche, and mix very well into a loose, chunky batter. Let it rest for a few hours, or refrigerate overnight.
Thickly grease a ceramic bowl with the remaining butter. Line the bottom of the bowl with parchment paper to prevent sticking. Spoon in the batter.
Cut 2 circles of parchment to fit the top and rest them on the batter. Cook the pudding in a microwave oven, preferably at medium power, for 8 minutes. Insert a skewer or tester into the center. If batter is still wet, continue cooking, 1 minute at a time, until just done.
Turn onto a plate. Serve slices with crème fraîche or heavy cream.
Related recipes you might be interested
Coconut Milk Cake Serving size of Coconut Milk Cake recipe: Makes 1 large layer cake
Ingredients to prepare Coconut Milk Cake:
For the Cake:
1+1/2 cups good-quality coconut milk (not […]
Date Sweet (Date Bars) Serving size: 16
8 ounces (1 1/2 cups, 225 g) diced pitted dates
1 tablespoon rum
1 cup (140 g) flour
1 1/2 teaspoons baking powder
1 cup (200 g) […]
Dundee Cake Serving size: 16
100g blanched almonds
180g unsalted butter, at room temperature
180g light muscovado sugar
zest 1 large orange
3 tbsp apricot […]