I took this recipe from the Good Food Magazine some years ago and it says it serves 10-12 people so if you want a smaller one I would halve the quantities.
3 tbsp golden syrup
227g can pineapple rings-drained and chopped
grated zest 1 orange
2oz toasted flaked almonds
2oz dried cranberrries
2oz dried apricots
4oz freshly grated carrot
6oz butter softened
6oz dark muscovado sugar
6oz self raising flour
2oz fresh white breadcrumbs
1) Butter 3 pint pudding basin and spoon in golden syrup. Put quarter chopped pineapple and cranberries, a few flaked almonds and a little orange zest into the syrup in the bottom of the basin.
2) In a separate bowl mix the rest of the pineapple, orange zest, almonds, cranberries, raisins, apricots and carrot.
3) Beat butter and sugar in large bowl until light and fluffy. Add eggs one at a time, beating well, then fold in flour, cinnamon and breadcrumbs.
4) Stir fruit mixture into egg mixture and mix well. Pour into pudding bowl and level the top.
5) If microwaving, cover loosely with cling film and microwave on medium for 20 minutes. (Our microwave wasn't a very high powered on so I found it took about 40 minutes checking every 10 mins or so)
6) Or if steaming in a pan of boiling water, butter a piece of greaseproof paper and fold a pleat in the middle. Put over pudding and secure tightly with string . Cover with pleated piece of foil.
Steam for 3 hours checking water level every 30 mins and topping up if necessary.
7) Run a knife around bowl and invert onto a serving plate.
8) Store in a cool dark place for 2 days or freeze for up to 1 month.
1 year ago