Ingredients
250g currants
250g raisins
250g apricots, chopped
250g cranberries
100mls brandy
4 eggs
200g self raising flour
175g soft butter
175g light brown sugar
1 teaspoon mixed spice
1 teaspoon orange extract
250g raisins
250g apricots, chopped
250g cranberries
100mls brandy
4 eggs
200g self raising flour
175g soft butter
175g light brown sugar
1 teaspoon mixed spice
1 teaspoon orange extract
Decoration
500g white fondant icing
2 tablespoons apricot jam, melted
glace cherries
fresh holly leaves
2 tablespoons apricot jam, melted
glace cherries
fresh holly leaves
Method
- Measure the currants, raisins. apricots, cranberries and brandy into a bowl. Cover and leave to soak overnight until all of the brandy has been soaked up.
- Pre heat the oven to 130 fan. Line a 20cm deep cake tin with baking paper.
- Measure the eggs, flour, sugar, spices and orange extract into a large mixing bowl. Whisk together until all of the cake mixture is light and fluffy. Add the soaked fruits and fold in well. Spoon into the tin and level the top. Bake for 3 hours until golden brown and cooked through in the middle. Test if the cake is cooked by inserting a cocktail stick into the centre of the cake, If it is clear, the cake is cooked through.
- Cool on a wire rack until completely cold.
- Roll out the icing on an icing sugar dusted work surface. Cut out a circle the same size as the cake. Cut out a wiggly half circle to make the shape of the top a christmas pudding.
- Brush the top of the cake with jam. Put the icing on the top part of the cake to look like a Christmas pudding. Put a cherry at the top and decorate with holly leaves.
