- Fresh winter fruits: 500g (mixed)
- Orange juice: 100ml
- For topping
- Sugar: 120g
- Water: 140ml
- Cream: 300ml
Cream the butter and sugar, add the eggs and beat well. Fold in the sifted flour and mix to a soft consistency with a little milk. Spoon the mixture into a greased pudding bowl and cover with grease proof paper. Place in a large pot and pour in water to come three quarters of the way up the bowl. Cover and cook for 1 ½ hours.To prepare the fruit: slice seasonal winter fruits of your choice and marinate in the juice.To make caramel topping: Caramelise 120g sugar in a heavy saucepan over low heat and add 140ml water. Stir until caramel has dissolved. Cook gently until the mixture forms a syrup.
To serve the pudding: Unmould on a large platter. Pile the marinated fruits on top and pour over the caramel syrup. Serve sliced with cream.