Collegiate Puddings Recipe

100 g/4 oz/2 cups fresh breadcrumbs

100 g/4 oz dried mixed fruit (fruit cake mix)
50 g/2 cup caster (superfine) sugar

2.5 ml baking powder
100 g/4 oz/1 cup shredded (chopped) vegetable suet
2.5 ml mixed (apple-pie) spice

2 eggs. beaten
Oil for greasing

Making the syrup sauce to serve:

90 ml / 6 tbsp golden (light corn) syrup

30 ml / 2 tbsp lemon juice

Heat the syrup and the lemon juice in a saucepan until hot but not boiling.

Method:

Mix together all the dry ingredients, then add the eggs to bind. Turn into six greased individual moulds. Cover with a double thickness of foil or greaseproof (waxed) paper, twisting and folding under the rims to secure. Steam for 35 minutes. Serve with Syrup Sauce.