Drain pineapple, reserving juice. Cut three rings in half and put to one side. Chop the remainder coarsely.
Cream butter and sugar, add orange rind and beat in eggs. Fold in flour and breadcrumbs.
Add chopped pineapple, raisins, cherries and angelica and mix well.
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.
Place basin in a saucepan of boiling water with water 2/3 way up the sides of the basins. Boil for 1¾ hours.
To serve immediately - turn out and serve hot.
To freeze leave pudding to become cold. Wrap basin in foil and use within three months.
From frozen thaw overnight or for 2-3 hours. Remove wrappings. Replace buttered paper and foil and steam for one hour.
Turn out and serve hot.
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