Pudding ingredients: 100g raisins; 100g sultanas; 50g mixed peel; 75g dates stoned; 85g dried cranberries; grated zest and juice of one orange and one lemon; one tbsp grated root ginger; 100ml golden syrup; 100g butter; 50g dark muscovado sugar; two large eggs; 85g fresh white or brown bread crumbs; 50g self raising flour; one tsp cinnamon; and 85g walnuts roughly chopped.
Walnut topping sauce ingredients:
100g butter; 100g light muscovado sugar; 50g walnuts; 50g dried cranberries; juice of one orange; and three tbsp orange liqueur.
Pudding method: Put dried fruits dates, cranberries, ginger in a pan with orange & lemon zest, juice and golden syrup. Warm gently for 10 minutes. Then leave to cool. Grease a 1.3l pudding basin. Put small greaseproof paper circle in the base. Beat butter, sugar, eggs and flour then stir in the fruits, breadcrumbs, cinnamon and nuts. Steam pudding for three hours, either in a slow cooker or pan. Cool. Store for a week or freeze for a month.
Sauce method: Melt the butter and sugar in a pan, tip in the walnuts; stir for a few minutes. To toast, add orange juice, liqueur and cranberries. Allow to bubble until thick and creamy. Cool.
Serving: To serve, steam to warm for an hour. Gently warm the walnut sauce. Serve the pudding. Pour over the sauce. Decorate with a sprig of holly, add extra liqueur and light.