Ingredients

• 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

Directions

• 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.