• 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


  • 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.

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