Ingredients 
- 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
Method
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.
Description
