1 ¾ cups finely chopped pitted dates (250g)
½ cup butterscotch-flavoured schnapps
1 1/3 cups finely chopped dried peaches (200g packet)
2 Granny Smith apples (300g), peeled, cored, coarsely grated
1 cup chopped raisins
Cooking oil spray
½ cup brown sugar, firmly packed
½ cup golden syrup
175g unsalted butter, melted
3 eggs, lightly beaten
1 ½ cups fresh breadcrumbs (90g)
1 cup self-raising flour
3 teaspoons mixed spice
Custard to serve
Place dates in a medium bowl.
Combine schnapps and ¼ cup of water in a small saucepan. Stir over a medium heat until hot. Pour over dates. Stir to combine. Stand, covered for 5 minutes.
Transfer dates to an extra large bowl. Stir in peaches, apples and raisins. Stand, covered overnight, to soak.
Lightly spray a metal pudding steamer (8-cup capacity) with cooking oil. Line base and side with five x 6cm wide strips of baking paper.
Add sugar, syrup, butter, eggs and breadcrumbs to fruit mixture. Mix well. Stir in combined sifted flour and spice. Spoon into prepared steamer. Smooth over top.
Place a pleated piece of baking paper then foil over top of steamer. Tie firmly with kitchen string to secure. Cover with metal lid.
Place a small, heatproof saucer upside down in the centre of a removable bowl of a 5-6 litre capacity slow cooker. Sit steamer on saucer. Pour in enough cold water, about 7 cups, to come three-quarters of the way up the side of steamer. Cover cooker tightly with two sheets of foil, then cover with lid.
Cook on HIGH setting for 6 hours. Pudding is cooked when a skewer inserted into the centre comes out clean. Remove pudding steamer. Stand for 30 minutes. Remove lid and foil. Turn out pudding onto a plate. Remove lining paper.
Serve warm pudding with warm custard.
TIP! Pudding can be made up to one month ahead. Store in an airtight container in the fridge. To reheat, invert pudding onto a microwave-safe plate lined with baking paper. Cover loosely with plastic wrap. Microwave on Low (30%) for about 15 minutes, or until hot.