Ingredients
2 cups dried mixed fruit
½ cup glace cherries
1 Granny Smith apple, coarsely grated
finely grated zest 1 orange
finely grated zest 1 lemon
⅔ cup apple juice
2 tbsp brandy
2 tbsp Cointreau
140 g butter, plus extra for greasing
½ cup brown sugar
2 eggs, beaten
½ cup self-raising flour
1 ¼ cups fresh white breadcrumbs
2 tbsp golden syrup
2 tsp mixed spice
1 tsp ground cinnamon
½ tsp fine sea salt
25 g toasted hazelnuts, roughly chopped
25 g toasted pecans, roughly chopped
25 g blanched almonds
Topping
50 g butter, chopped, plus extra for greasing
¼ cup brown sugar
1 tbsp golden syrup
1 tbsp brandy
25 g toasted hazelnuts
25 g toasted pecans
25 g blanched almonds
25 g glace cherries
icing sugar mixture, for dusting (optional)
Method
- Put dried fruit, cherries, apple, both zests, apple juice, brandy and Cointreau in a large bowl, stirring to combine. Microwave on high for 1 minute, then leave to soak overnight.
- Preheat oven to 180°C. Grease an 8-cup capacity loaf tin with butter and line with baking paper.
- Put butter and sugar in the bowl of an electric mixer and beat on high until pale and creamy. Using a wooden spoon, stir in remaining ingredients and soaked fruit. Spoon mixture into loaf tin and smooth surface. Put loaf tin in a deep roasting pan, fill half way up sides with boiling water, then bake in oven for 40 minutes.
- Reduce heat to 160°C and cook for a further 1½ hours, topping up water level in roasting pan occasionally.
- To make topping, put butter, sugar and syrup in a small saucepan over a low heat and cook until sugar dissolves. Stir in brandy, then stir in nuts and cherries. Spoon over hot pudding and serve dusted with a little icing sugar, if desired.
