Extra-Light Fruit Pudding Recipe

100 g self-raising (self-rising) flour
1/2 tsp baking powder

A pinch of salt
75 g hard block margarine, diced, plus extra for greasing
100 g fresh white breadcrumbs
25 g currants
25 g sultanas (golden raisins)
25 g/1 oz/3 tbsp raisins
75 g caster (superfine) sugar

1 egg, beaten
120 ml milk
Apricot Jam Sauce, to serve

Method:

Sift the flour, baking powder and salt into a bowl. Add the margarine and rub in with the fingertips until the mixture resembles breadcrumbs. Stir in the breadcrumbs, fruit and sugar. Add the egg and enough of the milk to form a soft, dropping consistency. Turn into a greased 1.2 liter pudding basin. Cover with a double thickness of foil or greaseproof (waxed) paper, twisting and folding under the rim to secure. Steam for 2 1/2 hours. Tuun out on to a warmed plate and serve with hot Apricot Jam Sauce.