• ½ cup currants,
  • ½ cup sultanas,
  • 1 cup raisins,
  • ¹⁄³ cup mixed peel
  • 2 tablespoons brandy (muscat)
  • 1 tablespoon golden syrup
  • 2 eggs
  • 1 cup plain flour
  • ½ cup brown sugar
  • 75g melted butter
  • ¼ cup breadcrumbs made from day-old bread
  • ½ cup Stoney Creek Organic Flaxseed Meal
  • ¼ cup chopped almonds
  • 25g glace cherries
  • 2 teaspoons mixed spice
  • Grated rind and juice of 1 orange


Grease and line a 1.5 litre pudding bowl. Cover dried fruit and mixed peel with boiling water. Boil for 3 minutes then drain. Add remaining ingredients and mix well. Spoon mixture into pudding bowl, then cover with a double layer of grease-proof paper, plus a single layer of aluminium foil. Tie down securely with string. Place on rack in steamer with sufficient water to reach just over half-way up bowl. Steam for 2½ hours, adding boiling water as required. Serve with custard, cream or ice-cream.