125g Dried Apricots
100g Dried Prunes
400g Mixed Dried Fruits
3 Tbsp Cherry Brandy
zest and juice of 2 oranges
2 Tsp mixed spice
50g Mixed chopped nuts
200g dark brown muscovado sugar
100g Shredded vegetarian suet or frozen grated butter
75g fresh breadcrumbs
75g plain flour
Chop the apricots and prunes into smaller pieces, add the mixed fruit into a medium sauce pan and pour in brandy, orange juice and zest of the orange. Stir well.
Keep on the medium heat until most of the liquid is absorbed.
Grease a 1.2 litre pudding bowl .
In a bowl add the mixed spice, mixed chopped nuts, dark brown muscovado sugar, fresh breadcrumbs, plain flour and stir well
Add the shredded vegetarian suet, If you don’t have any add some frozen grated butter.
Mix in the 2 beaten eggs
Finally add the brandy soaked fruit to the mix and stir well be hand.
Spoon the mixture into the greased bowl
Put the bowl in a sauce pan filled with water and add a small heat proof dish to the bottom of the pan to raise the pudding bowl over the water to create a steamer pan. Bring to the boil and simmer for 6 hours, check the water level regularly and top up with hot water as necessary to prevent the pan from boiling dry.
Allow the pudding to cool a little and serve either by itself, with brandy cream,ice cream, cream or custard.
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