250 g raisins
250 g sultanas
125 g dates, chopped
125 g currants & ginger & cherries
¼ cup brandy
250 g softened butter
250 g brown sugar
5 eggs
2 carrots
½ tsp mixed spice
1 ½ Ts golden syrup
250 g fresh breadcrumbs
62 g plain flour
Place the fruit in a large bowl. D cuts. Pour the brandy over the fruit and allow to soak, covered, overnight. No time to soak this year.
Cream the butter and sugar. Add one lightly beaten egg at a time to the creamed mixture, beating well after each addition. Add the remaining ingredients.
Grease and line a 2.5-litre pudding basin. Pour in (to 2.5 cm/1" from the top of the basin) and smooth over the top.
Cook on Medium for 28 minutes. Remove from the microwave oven and allow to cool slightly. Turn the pudding out of the basin and remove the paper lining. Serve hot or cold.
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