Ingredients:

• 125g (210ml) mixed candied peel, finely chopped
• 250g watermelon preserve or glacé fruit, chopped (reserve a few for decoration)
• 150g (250ml) glacé cherries, halved
• 170g (285ml) sultanas
• 100g (250ml) pecan nuts, chopped
• 125ml dark rum
• 250g (500ml) flour, sifted
• 10ml baking powder
• 250g margarine, softened
• 180g (250ml) soft brown sugar
• 4 FREE-RANGE eggs (available from Woolworths, Pick n Pay or most farm stalls), beaten

Method:

1. Place fruit and nuts in a bowl, pour 60ml rum over fruit mixture, allow to soak overnight.
2. Sprinkle fruit mixture with 125g (250ml) of the flour and set aside.
3. Cream together margarine and brown sugar, add eggs one at a time, beating well after each
4. addition. Sift in remaining flour, baking powder and add fruit mixture, blend well.
5. Lightly grease a deep, 230mm-diameter microwavable cake pan
6. Line base with absorbent kitchen paper towel.
7. Grease a large glass, place in centre to make a tube pan.
8. Spoon in mixture, microwave on 50% power, 20 to 30 minutes or until mixture comes away slightly from sides.
9. Allow to stand in dish until completely cool.
10. Pierce top of pudding in several places with a skewer, pour half remaining rum over pudding.
11. Allow to stand a few minutes.
12. Turn out, pierce again, pour remaining rum over pudding.
13. Decorate iwth nuts, cherries and watermelon preserve.
14. For a festive atmosphere, place a red candle in centre and light.

Serve warm with brandy butter, brandy sauce or whipped cream.