Instructions: The day before making the cake put the currants raisins sultanas rind and juice of the orange brandy and treacle together in a mixing bowl.

Stir well cover and leave to stand.

In a mixing bowl cream together the margarine and sugar until light and fluffy beat in the eggs a little at a time with some of the flour.

When all the eggs are mixed in fold in the remaining ingredients and lastly the dried fruit mixture.

Stir very well.

Divide the mixture into two 1 litre basins or one 2litre basin.

Cover with a circle of greaseproof paper and either a plastic lid or foil.

Stand the pudding on a trivet or an old plate in the bottom of a deep saucepan. Pour in 50mm of water put on the lid and bring to the boil on the boiling plate. Transfer to the simmering plate and allow to bubble gently for 30 minutes you may need to pull the pan off the plate a little if it is bubbling away too rapidly.

Transfer to the simmering oven and leave for 3 hours for the smaller ones 4 hours for the large one.

Remove and allow to cool completely. When cold replace the greaseproof with fresh paper and a new foil lid.

Store in the fridge for up to one week or freeze.

On the day of eating bring to the boil and simmer for 30 minutes and then transfer to the simmering oven for 2 1/2 hours.

A good pudding to make at the last minute or make ahead and freeze this is not rich enough to store out of the fridge.

Serves 8

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