In honour of Burns Night, we made this and served it with a bucketload of custard.
- 300ml water
- 125g dark brown muscovado sugar
- 125g lard (you could use butter)
- 1 tbsp ground cinnamon
- 1 tbsp ground ginger
- 1 tbsp mixed spice
- 450g mixed fruit – we used currants, sultanas and about 75g of glace cherries
- 225g plain flour
- 1tsp baking powder
- 2 beaten eggs
Put the water, sugar, lard, spices and fruit in a saucespan and bring to the boil gently until the fat has melted. Set aside to cool for a little.
Meanwhile, line a microwavable pudding bowl with clingfilm. Sieve the flour and baking powder together in a separate bowl, add the beaten egg and the cooled fruit mix and mix it all together until all of the flour is incorporated. Pour it into the pudding bowl. Cook it in the microwave for 9 minutes on full power. Do not cover the bowl while cooking.
Turn it out and serve it with custard, or cream, or whisky sauce.
The above quantity served about 13 but there was some left over (and we did have trifle as well…).