Ingredients
225g/8oz can pineapple rings
110g/4oz soft butter
1110g/4oz caster sugar
30g/1oz angelica, chopped
1 orange, rind only
2 eggs, beaten
85g/3oz self-raising flour
2 tbsp of golden syrup
55g/2oz fresh breadcrumbs
55g/2oz stoned raisins
55g/2oz glace cherries, quartered
Method
1. Drain pineapple, reserving juice. Cut three rings in half and put to one side. Chop the remainder coarsely.
2. Cream butter and sugar, add orange rind and beat in eggs. Fold in flour and breadcrumbs.
3. Add chopped pineapple, raisins, cherries and angelica and mix well.
4. Butter a 1½ pint pudding basin, put syrup in the bottom and arrange pineapple in a circle. Spoon sponge mixture on top and level it. Cover with buttered paper and foil.
5. Place basin in a saucepan of boiling water with water 2/3 way up the sides of the basins. Boil for 1¾ hours.
6. To serve immediately - turn out and serve hot.
7. To freeze leave pudding to become cold. Wrap basin in foil and use within three months.
8. From frozen: thaw overnight or for 2-3 hours. Remove wrappings. Replace buttered paper and foil and steam for one hour.
9. Turn out and serve hot.
