stoned dates, roughly chopped
candied orange peels, roughly chopped
pecan nuts, roughly chopped
dark brown sugar
large eggs, beaten
fresh white breadcrumbs
Step by step
In a pan, put dates, cranberries, raisins, candied cherries, candied orange peels and ginger. Add orange juice, orange zest and Grand Marnier and warm gently for 10 minutes. Stir occasionally until juices are absorbed and the mixture is sticky. Set aside to cool.
Place the butter, sugar, eggs and self-raising flour in a bowl of a stand mixer fitted with a Flat Beater. Turn the Speed Control Lever to 6 and mix until creamy.
Add the fruit mixture, nuts, breadcrumbs and cinnamon. Mix on stir speed until just incorporated.
Lightly grease a pudding basin, and line the base with a small disc of parchment paper.
Put the mixture into a pudding basin. Cover the basin with parchment paper and foil. Tie securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the bowl.
Steam, covered with a lid, for 4 hours in a 160C preheated oven. Check the water level during cooking, topping up if necessary.
Leave it to cool. Finish off with icing sugar and decorate with e.g. oranges, cranberries and rosemary.