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1
First chop dates and mix all the fruits together, put them in a large bottle or Jar and pour in the rum untill at the brim.
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2
seal up tight and leave for a month.
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3
Put the boiler on the boil.
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4
Cream together the butter and sugar then mix in the eggs one at a time, then the jame and next the carb soda.
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5
In a seperate bowl: Sift together the flour with the spices and salt.
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6
Spoon the flour mix one spoonfull at a time into the butter mix.
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7
When all is combined add in the bread crumbs.
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8
Mix thoroughly.
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9
Now add the Fruit and mix untill it is all coated and appears smooth and glossy.
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10
SHould stay slightly peaked when you pull the spoon out.
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11
Time to put the mix into a cloth.
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12
Place the cloth in the boiling water to scald it for 5 minutes.
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13
Have a colander and tongs handy as you want to ensure that when you take the cloth out you layer it evenly into the colander.
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14
Sprinkle flour over the cloth in a thick coating: this makes the skin of the pudding when its cooked.
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15
Scrape the mixture into the cloth.
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16
When all the mixture is inside take the corners of the cloth and get someone to tie the string about 2cms away from the top of where the pudding forms.
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17
This allows for it to grow when you cook it.
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18
Cook the pudding for 4 hours in the boiler ensuring that the water is constantly topped up.
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19
Then hang the pudding untill you need it.
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20
It will reheat when you put it back on the boil for a further 2 hours.
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21
(you dont need to cure it for months on end, 4 days is the minimum hang time).
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22
To serve: Put the hot pudding in the colander and allow to drain.
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23
Cut the String and turn back the cloth.
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24
Put platter on the pudding, hold the colander and cloth as you turn the lot over.
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25
Pull the cloth back slowly.
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26
Serve with steaming hot vanilla custard.
