Calypso puddings

Makes 8
Time 3½ hours
348 calories per serving
4g fat of which 0.9g is saturated
Suitable for vegetarians
Suitable for freezing

Soft, pitted Agen prunes 200g (7oz), roughly chopped
Lemon and orange 1 of each, grated zest and juice
White or dark rum 4 tbsp
Soft dark brown sugar 50g (2oz)
Eggs 3, beaten
Ready-to-eat dried apricots 110g (4oz), roughly chopped
Raisins and sultanas 150g (5oz) each
Freshly prepared mango and pineapple flesh 110g (4oz) of each, cut into 1cm (½in) cubes
Maraschino cherries 110g (4oz), drained and quartered
Wholemeal breadcrumbs 200g (7oz)
Pineapple slices 4, cut into wedges to serve, optional
Holly sprigs to decorate, optional

1 Grease 8 x 200ml (7fl oz) pudding moulds with butter and base line with baking paper. Cut 8 larger rounds from baking paper and foil for covering.

2 Put all ingredients except pineapple slices into a large bowl. Mix well, spoon into moulds and smooth tops. Place larger paper rounds on top and cover securely with foil.

3 Steam puddings for 2 hours and then for 45 minutes to reheat. When ready to serve, turn puddings out, decorate with holly sprigs and serve with pineapple slices, if using.

TIP
Puddings can be prepared 6-8 weeks before Christmas and then reheated on the day.

Recipe taken from the 2010 Dairy Diary.