Ingredients

• 1/4 cup of candied orange and lemon peels chopped.
• 1/4 cup of seedless dates chopped.
• 1/2 cup of cashew nuts chopped.
• 1/4 cup of currants chopped.
• 1/4 cup of raisins chopped.
• 2 tbsp of brandy.
• 2 tbsp of lemon juice.
• 1/4 cup of refined flour.
• 1/4 tbsp of cinnamon powder.
• 1/4 tbsp of clove powder.
• 1/4 tbsp of nutmeg powder.
• 1 ½ cups of fresh white bread crumbs.
• 6 tbsp of butter.
• 3/4 cup of brown sugar.
• 2 eggs beaten.
• 3 cups of water.
• Hard sauce.

Method

1. Mix well orange and lemon peel, dates, cashew nuts, currants, raisins, brandy and lemon juice.
2. Sift together flour, cinnamon, clove and nutmeg powders. Mix in bread crumbs.
3. Mix butter and sugar. Beat till light and fluffy. Gradually add eggs, beating well after each addition. Fold in prepared flour and fruits and nuts mixture.
4. Spoon the mixture into a greased 1 litre mould. Cover mould tightly with grease-proof paper or aluminium foil securely tied.
5. Pour water into cooker. Put grid in cooker. Place mould on grid.
6. Close cooker without vent weight. Cook over high heat till steam passes through vent tube. Reduce heat and cook for 15 minutes, ensuring a steady stream of steam from vent tube.
7. Place vent weight in position. Bring to full pressure on high heat. Reduce heat and cook for 40 minutes.
8. Remove cooker from heat. Allow to cool naturally.
9. Open cooker. Take out and uncover mould. Run  a knife around edge of mould. Place a serving dish on top of mould and invert. Shake gently to release. Remove mould. Serve pudding accompanied with hard sauce.