Serves 6/8

What you’ll need:

1 x Soreen Original Loaf

150g dried mixed fruit

175ml Semi skimmed milk

120ml double cream

2 x large eggs

1 x tablespoon soft dark brown sugar

40g Toasted flaked almonds

Grated zest from an orange and lemon

Pudding basin or heat proof bowl

What to do:

Pour some boiling water over the dried fruit and leave it to stand for 10 mins, so the fruit goes all soft and lovely

Meanwhile chop the Soreen up into small cheeky pieces

In a large bowl whisk the eggs, sugar, milk and cream together, then throw the zest from the orange and lemon

Drain the dried fruit and stir this in along with the chopped Soreen and the flaked almonds, give it a good stir

Put the mixture into a large greased pudding basin

Cover the top tightly with a double layer of foil

Half fill a large saucepan with boiling water; carefully lower the basin into the pan

Cover with a lid and steam gently for 2 hours, have a peek once or twice to see if the water needs topping up.

When its done, tip the pudding out on to a warm serving plate and cover in warm custard. Whether it’s homemade or shop bought that’s your call. Either way it’ll be yum.

This fruity number makes a great substitute for Christmas pud – lighter and vegetarian.