INGREDIENTS:
2 tablespoons golden syrup
1 can of pineapple rings, drained
60g glace cherries
120g unsalted butter softened, plus extra for greasing
120g white sugar (fine baking sugar is best)
2 large eggs, beaten
90g self-raising flour
pinch of salt
60g plain breadcrumbs
60g raisins
30g chopped, mixed candied peel
30g chopped walnuts


INSTRUCTIONS: Butter the base and sides of a 1.5-liter pudding basin.
Optional: line the base with a circle of greaseproof paper.

Pour the golden syrup into the basin and arrange pineapple rings and cherries along the bottom as shown above.

In a mixing bowl, cream together butter and sugar until pale and fluffy, then add the beaten eggs. In a separate bowl, sift flour and salt and add to the creamed mixture, along with the breadcrumbs. Mix well to incorporate, then stir in all the raisins, peel, and nuts. This is your sponge.

Spoon sponge mixture on top of arranged fruit. Cover with basin lid. If your basin doesn't have one, cover with foil. Secure with a string around the basin to make it easy to lift it from the pot.

Place an upturned plate on the bottom of a large large pot on top of the stove, and place the prepared basin on the plate. Carefully pour cool water into the pot until it reaches about half way up the basin. Turn the stove on medium. 

Cover and steam for roughly 2 hrs, topping up with water when necessary.

Carefully remove basin from pot and let it cool on the counter. Remove the lid and turn the pudding onto a serving plate.