Ingredients

The following ingredients have 2 Servings
  • 900g/2lb mixed dried fruit (such as figs, apricots, sour cherries, raisins, dates, cranberries or sultanas)
  • 150ml/5fl oz brandy or whisky
  • 1 large orange, grated zest and juice
  • 225g/8oz butter, softened, plus extra, melted, for greasing
  • 225g/8oz dark brown sugar
  • 4 large free-range eggs, beaten
  • 110g/4oz self-raising flour
  • 110g/4oz fresh breadcrumbs
  • 85g/3oz chopped nuts (almonds, hazelnuts or pecans)
  • 1 tsp freshly grated nutmeg
  • 1 heaped tsp cinnamon
  • brandy, for flaming
  • fresh cherries
  • custard, thick cream or ice cream

Instruction

  • Place the dried fruit into a large bowl (cut up any large pieces of apricot or fig so that all the fruit pieces are roughly the same size). Pour over the brandy or whisky.
  • Add the grated orange zest to the fruit, then pour over the orange juice.
  • Mix all of the bowl contents together until well combined. Cover the bowl with cling film and set aside in a cool place overnight.
  • The next day, lightly grease two 1.2 litre/2 pint pudding basins with the melted butter and place a disc of greaseproof paper into the base of each.
  • In a very large mixing bowl, cream together the softened butter and sugar until pale and fluffy using an electric whisk (this will take about five minutes).
  • Whisk in the beaten eggs, a little at a time, incorporating each addition into the batter before adding the next. (NB: If the mixture starts to curdle, just whisk in a spoonful of flour.)
  • When all of the eggs have been incorporated into the mixture, add the soaked fruit and soaking juices and stir well to combine.
  • Add the flour and the breadcrumbs to the mixture and stir to combine.
  • Add the nuts and spices and mix gently until well combined. (NB: The mixture should be of dropping consistency.)
  • Spoon the mixture into the prepared pudding basins and cover with a double layer of greaseproof paper and a single sheet of aluminium foil. Tie with string.
  • Prepare a steamer and steam the puddings for four hours. You can eat the puddings at this stage, or you can cool them completely and store them, in their basins, for 2-3 months, in a cool dark place, re-steaming them for two hours before serving.
  • To serve, carefully remove the puddings from the basins and turn each out onto a serving plate.
  • Garnish the top of the puddings with the cherries. Carefully set the brandy alight using a match. Allow the flames to flare up, then pour the brandy over the puddings. (CAUTION: Keep the flame well away from the eyes, hair and face.)
  • Garnish each serving with a few extra cherries and serve with custard, thick cream or ice cream.