Ingredients
| 1 cup | Raisins |
| ½ cup | Sultanas |
| ½ cup | Dried cranberries (Main) |
| 1 cup | Self raising flour, sifted |
| 1 cup | Sugar, muscardo |
| 1 cup | Panko breadcrumbs |
| 1 cup | Mixed nuts, chopped. We used cashews, almonds and pistachio |
| 1 tsp | Ground cinnamon |
| 1 tsp | Mixed spice |
| 1 tsp | Orange, zest |
| 1 cup | Milk |
| 1 | Large egg, lightly beaten |
| 1 to grease | Butter |
To Serve
| 1 | Chopped nuts |
| 1 | Custard |
| 1 | Vanilla ice cream |
Directions
- In a large mixing bowl, add the first 6 ingredients and the nuts with the spices and zest. Stir in the eggs and the milk.
- Pour this batter into a well-greased 1.5 litre pudding bowl. Cover with a buttered, pleated sheet of baking paper.
- Cover this with a pleated sheet of tin foil, tied securely around the bowl.
- Place the bowl on a trivet in a large pot. Fill the pot with boiling water to at least halfway up the bowl.
- Cover with a tight-fitting lid and simmer for 2.5 hours.
- Check the water level every half an hour and top up if required.
- To serve, uncover the pudding and invert onto a serving plate.
- Decorate with some more chopped nuts and offer custard, cream or vanilla ice cream.