Ingredients
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1/2 cup unsalted butter, softened
1 cup granulated sugar
1 tsp vanilla extract
3 None eggs, at room temperature
1 cup self-rising flour, sifted
1 cup all-purpose flour, sifted
6.75 oz mixed dried fruit
3/4 cup sliced almonds
4 oz candied cherries, halved
2/3 cup ground almonds
None None Candied Orange
1/3 cup granulated sugar
2 None medium oranges, scrubbed, peeled, rind cut into long thin strips
None None Orange Custard
1 2/3 cups 2% milk
1/2 cup heavy cream
1 None orange, zested
6 None egg yolks
1/2 cup sugar
2 tbsp orange liqueur
Preparation
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Grease a 5-cup pudding basin or steamer. Cream butter, sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix in flour, dried fruit, almonds, cherries and ground almonds. Transfer to prepared pan. Cover with parchment paper then foil. Fold a pleat down the center and secure with butcher's twine. Trim foil and paper, leaving a 3/4 inch overhang.
Transfer to a large saucepan. Add enough water to come halfway up side of pan. Boil, covered, for 3 hours 30 mins, or until a skewer inserted in the center comes out clean.
Meanwhile, to make the candied orange, heat 1/3 cup water with sugar in a small saucepan over low heat, stirring, for 2-3 mins, until sugar dissolves. Bring to a boil. Boil, without stirring, for 1 min. Add orange rind and simmer for 5-7 mins, until caramelized. Remove from heat. Use a slotted spoon to transfer rind to parchment paper. Separate strands and set aside for 30 mins until firm.
Meanwhile, to make the orange custard, heat milk, cream and orange zest in a pan over medium heat until just simmering. Remove from heat and let infuse for 10 mins. Whisk together egg yolks and sugar until thick and pale. Whisk warm milk mixture into egg mixture. Return to pan. Stir over low heat for 8-10 mins, until mixture thickens and coats the back of a wooden spoon. Add liqueur. Strain.
Invert pudding onto a serving plate. Top with candied orange. Serve with custard.
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