• ½ cup (80g) raisins
• ¼ cup (40g) currants
• 6 apricots, chopped
• 6 dates, chopped
• 1 small apple, peeled, cored and chopped
• ½ orange, zested
• juice of ½ orange
• ½ cup (40g) candied mixed fruit peel
• ¼ cup (60g) butter
• ½ cup (110g) brown sugar
• 1 cup (240ml) milk
• 3 tablespoons (45ml) brandy
• 1 cup (120g) self-rising flour
• 1 teaspoon (5ml) ground cinnamon
• 1 teaspoon (5ml) mixed spice
• ½ teaspoon (2.5ml) salt

Tools:

• Pudding mold
• Parchment paper
• Aluminum foil
• Chef string
• Small plate or 3 mason jar lids
  

Grease pudding mold with butter.  Cut a circle of parchment paper and foil, 2” (5cm) wider than the bowl.  Set aside.  

Prepare fruit and place in a bowl.  Pour Brandy over fruit and set aside.  In a small bowl add flour, cinnamon, mixed spice and salt.  Mix and set aside.  Add butter, brown sugar and  milk to a medium sized saucepan and place over medium-high heat.  When butter is melted, add fruit and mix.  Next, add the flour mixture and stir until combined.  Remove from heat and pour the batter into the greased pudding bowl.

Cover the top of the bowl with parchment and top with foil and fold down the side of the bowl.  Tie the string tightly around the top of the bowl approximately ½”-1” from the top.

Steam the pudding for 2 1/2 hours.  Place the bowl in a large pot with approximately 2”(5cm) of water.  Place the small plate or 3 mason jar lids in the bottom of the pot.  Place the pudding bowl on top of the plate/lids and bring to a boil.  Then turn the heat down to medium heat and cover the pot.  Check the water level every 30 minutes and top as necessary.

Serve warm with Hard Sauce.