Ingredients:

• 100g fresh cherries, pitted and chopped
• 75g Currants
• 75g Sultanas
• 100g Seedless Raisins
• 2 tbsp molasses
• 50ml Brandy (optional)
• 75g White Self Raising Flour
• ½ Tsp Cinnamon Powder
• 50g Breadcrumbs
• 50g brown sugar
• 1tspLemon Peel
• 1tsp Orange Peel
• 1tbsp Fresh Lemon Juice
• 2 Medium Eggs
• 60ml Skimmed Milk
• 60ml Brandy

Method:

1. First soak all the dried fruit in 50ml of brandy overnight.
2. Shake the cherries in the flour, add mixed spice, cinnamon, breadcrumbs and sugar.
3. Mix in the grated zest along with the lemon juice.
4. Add the soaked fruit.
5. Add molasses and stir through evenly.
6. Beat the eggs with the milk. Then slowly add to the mixture.
7. Mix gently but thoroughly.
8. Place in a 1.2litre ovenproof dish.
9. If you are microwaving the pudding, place an upturned plate over the dish and microwave on high for 5 minutes.
10. Leave to stand for 5 minutes, then microwave for a further 5 minutes.
11. If you are steaming your pudding, cover with foil or pudding cloth, and then steam gently for 3 hours.
12. Once cooked allow to cool.
13. Once cool wrap in foil and leave in a cool dry place until required.
14. Before reheating, prick the pudding several times and pour some more brandy over the top.
15. Steam for 1-2 hrs or microwave on high for 10mins.

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