Something comforting to follow a roast Sunday lunch. Well worth the time and effort involved.

•  115g butter.
•  90g sugar.
•  The grated zest and juice of an orange.
•  2 eggs.
•  115g self-raising flour.
•  100g dried figs, coarsely chopped.
•  100g dates, stoned and coarsely chopped.
•  1 medium pear, peeled, cored and diced.
•  1 tsp ground cinnamon.
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1.Grease and flour a two-litre pudding basin (plastic or pyrex is best) and set aside. 
 
2.Weigh out and prepare all the ingredients, then mix the diced pear with the cinnamon.

3.In a large mixing bowl, cream together the butter and sugar using a wooden spoon until you have a smooth consistency (you will find this easier if the butter is at room temperature). Add the eggs, one at a time, and continue to beat, then add the orange juice and zest and beat some more (an electric mixer will help at this stage) until the mixture is light and fluffy.   

4.Sift the flour into the mixture and beat again until you have a sloppy mix (it should just about cling to a spoon - add a little milk if the mixture is too stiff or more flour if too soft).

5.Fold the pear, figs and dates into the sponge mix and spoon into the pudding basin. Cover loosely with foil and tie with string then place in a large pan of boiling water so that the water comes half way up the basin (or use a steamer if you have one). Cover with a lid and steam the pudding over very low heat for 1½ - 2 hours until the sponge is set. Check occasionally and top up the water if necessary.
  
6.Turn out the pudding onto a large plate and serve with a blob of fresh cream or mascarpone.

Serves 4

Preparation time: 30 minutes
Cooking time: 2 hours