This is a microwave recipe but you can also steam the pudding in a basin for about 2 hours.
Ingredients
| 1 cup | Dried figs, 175g, diced, ready-to-eat (Main) |
| ¾ cup | Pitted dates, diced |
| ¾ cup | Pitted prunes |
| ½ cup | Plain flour |
| 1 Tbsp | Dark cocoa powder |
| 2 tsp | Mixed spice |
| 1 cup | Breadcrumbs, fresh |
| ¼ cup | Brown sugar |
| 50 g | Butter, grated |
| 1 large | Egg, lightly beaten |
| 1 Tbsp | Golden syrup |
| 1 Tbsp | Apricot jam |
| 3 Tbsp | Milk |
| 2 Tbsp | Brandy |
Directions
- Lightly grease a 4-cup pudding basin.
- Combine the dried fruit in a large bowl. Sift in the flour, cocoa powder and mixed spice. Add the breadcrumbs, brown sugar and butter. Mix with a large fork. Whisk the liquid ingredients and stir in.
- Spoon into the pudding basin. Cover the bowl with baking paper and tie with string. Make a slit in the top.
- Microwave on high for 4 minutes (700 watts). Stand for 5 minutes. Cook a further 3 minutes, until a skewer inserted in the centre comes out clean. Cool then cover and refrigerate for up to 4 months.
- To serve, warm the pudding in the microwave and flame with warmed brandy. Great served with salted caramel sauce.