Instructions: Butter a 1.5l pudding basin and put a small piece of buttered greaseproof paper in the bottom. Press the prunes onto the base and sides of the basin have a smaller bowl that will fit inside and keep them in place while you make the pudding mixture.

Cream the butter and sugar until light and fluffy. Beat in the egg yolks, orange zest and fruit and sherry then fold in the breadcrumbs and fruit.

Whisk the egg whites until stiff and fold into the mixture. Pile this into the prune lined basin and cover with buttered greaseproof paper and then foil. Steam for 2 hours then leave to stand for 10 minutes before unmoulding.

Serve with white sauce or brandy butter.

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