250ml fresh brown breadcrumbs (from around 4 thick slices of bread)
250ml light brown sugar
250ml pecan nuts, chopped and toasted
250ml chopped cherries
15ml grated orange rind
5ml ground cinnamon
5ml ground mixed spice
250ml milk
1 large egg
DIRECTIONS
Finely grate the butter.
Mix all the ingredients except the milk and egg in a bowl.
Once well combined, stir in the egg and milk, mix together and tip into a well-greased 1.5 litre pudding bowl.
Cover with a double layer of buttered foil, making a pleat in the centre to allow the pudding to rise.
Tie the foil securely with string, then place in a large pot on a cloth.
Fill with water halfway up the side of the bowl and bring to the boil.
Turn down the heat to a simmer, cover the pot and steam for 50 minutes.
Place the sealed pot in the Wonderbag for 4 hours.
If you are preparing this pudding ahead, remove the foil, let it cool slightly, then wrap in cling film and then fresh foil. If you are serving it immediately, unwrap and invert onto a deep plate.
