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This delightful dessert is perfect for sharing with family and friends during the festive season and beyond.
Lightly brush a 6-cup capacity pudding basin with melted butter, and line base with a small round of non-stick baking paper. Tear off a sheet of foil and a sheet of non-stick baking paper, each about 35cm long. Lay foil on the paper, and fold a pleat in the double layer about 5cm wide across the centre.
Using electric beaters, beat butter, sugar and orange zest until light and creamy. Add eggs one at a time, beating well after each addition. Sift flour over butter mixture and add orange juice. Fold together until just combined. Fold in chopped dried fruit.
Spoon into prepared basin and smooth the surface. Place foil and paper, foil side up, over the basin, and fold down around the sides. Tie kitchen string around the side to seal (wet the string first to make it easier to hold in place).
Place a trivet or upturned saucer into a large saucepan or stockpot. Sit basin on the trivet. Pour enough boiling water into the pan to come about ²⁄3 of the way up the side of the basin. Put lid on the pot and boil over medium heat for 1½ hrs, replenishing boiling water as necessary.
To make the syrup, combine juice and sugar in a small saucepan and stir over low heat without boiling until sugar has dissolved. Increase heat to medium and bring to the boil. Cook, without stirring, for 10 mins, or until thickened slightly (it will become more syrupy on cooling).
Carefully lift pudding from the pan, and remove foil and paper. Invert onto a serving plate, and drizzle with syrup. Serve with fresh raspberries.
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