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In a large bowl, mix together flour, breadcrumbs, ground mixed spice, cinnamon, seedless raisins and dates.
Using the coarse side of a cheese grater, grate apples. Grate carrot on thin side of grater. Add to flour mixture. Mix together with juice of 2 oranges, zest of 1 orange, grated frozen butter, beaten eggs and milk.
Pour the mixture in a 2.5 litre / 22cm all-purpose pudding basin bowl greased with butter. Fold a pleat into a parchment paper sheet and cover pudding.
Boil or steam the pudding covered with a lid in a pan filled with water for around 2 1/2 hours. Check water level frequently and top up if necessary.
To serve, lift pudding carefully out of the pan and leave to cool for a few minutes. Remove parchment paper and flip upside down onto a serving plate.