|Butter/Margarine||8 Ounce (225 Gram)|
|Soft light brown sugar||4 Ounce (100 Gram)|
|Muscovado sugar||4 Ounce (100 Gram)|
|Eggs||165 Gram (3 Size 5 Eggs)|
|Self-raising flour||3 Ounce (75 Gram)|
|Currants||8 Ounce (225 Gram)|
|Sultanas||8 Ounce (225 Gram)|
|Raisins||8 Ounce (225 Gram)|
|Chopped dates||8 Ounce (225 Gram)|
|Seedless raisins||1 Pound (450 Gram)|
|Apricots||4 Ounce, chopped (100 Grams, No Need To Soak Ones)|
|Ground cinnamon||1 Teaspoon|
|Mixed spice||1 Teaspoon|
|Orange||1 , rind grated and orange juiced|
|Golden syrup||2 Tablespoon, warmed|
|Brown breadcrumbs||9 Ounce (Fresh Ones, 250 Gram)|
Cream fat with the sugars until light and fluffy, then beat in eggs alternately with the flour.
Add the dried fruit and mix thoroughly.
Sprinkle in the spices and orange rind, mix well, then add the orange juice and syrup.
Fold in the breadcrumbs to give a fairly stiff consistency.
Have ready eight small squares of muslin or clean cloth.
Divide mixture between them, placing it in the centre of each.
Twist each cloth to encase the mixture completely, forming small round puddings.
Enclose each pudding in a square of foil and twist to seal.
Place in the top of a steamer, steam steadily for 3 hrs.
Cool, re-cover and store.
Steam for a further 1 hr before serving.
Alternatively use small dariole moulds.
Lightly grease moulds and line bases with greaseproof paper.