Sunshine Fruits Pudding
Makes 10

300ml/1/2 pint golden syrup
20 oranges
850g/1lb 14oz fresh brown breadcrumbs
850g/1lb 14oz plain flour
15ml/1 tbsp baking powder
850g/1lb 14oz shredded suet
550g/1lb 4oz soft brown sugar
450g/1lb raisins
400g/14oz sultanas
20 (Size 3) eggs, beaten
40ml/1 1/2 fl oz milk

Heat the golden syrup in a small pan, then increase the heat and boil for about 3 - 5 minutes or until golden brown. Divide between 10 x 900ml/1 ½ pint pudding basins and swirl around quickly to coat the sides and base with syrup.

Grate the rind from the oranges and set aside. Using a small sharp knife, remove all the peel and white pith from the oranges. Cut the oranges into thin slices and press around the base and sides of the basins. Place the breadcrumbs, flour, baking powder and suet in a bowl and mix well. Add the orange rind, sugar, raisins and sultanas and mix again. Stir in the eggs and milk and mix to a soft consistency. Divide the mixture between the basins taking care not to disturb the oranges. Cover each with a double thickness of lightly greased greaseproof paper and tie down securely. Steam each for 1½ hours in a steamer or in a large pan sitting over simmering water with a tightly fitting lid. Do not allow the pan to boil dry. Remove the puddings from the steamer, turn out and serve immediately.