Servings: 14 serves
Ingredients
- 250 g dried apricots
- 200 g pitted prunes
- 145 g whole almonds, roughly chopped
- 145 g ground almonds
- 1 tsp. ground cinnamon
- 1 tsp. ground allspice
- 1 tsp. nutmeg
- 750 ml prune juice
- 90 g Willie’s Cacao Pure Gold San Vincente Colombia 100% Cacao Bar Roughly chopped
- 300 g sultanas
- 300 g raisins
- 200 g apples, peeled, cored and grated
- 4 tbsp. concentrated apple juice
- Zest of 3 large oranges, grated
- 4 large eggs
- 180 ml sherry
- 50 ml brandy
- Splash of olive oil
Instructions
- Chop the apricots and prunes and place in a large bowl with the chopped and ground almonds, the cinnamon, allspice and nutmeg. Set aside.
- Bring the prune juice to the boil in a saucepan over a moderate heat. Lower the heat slightly and simmer until reduced by about two thirds. Remove from the heat and stir in the cacao until it has melted. Leave to cool for 5-10 minutes.
- Stir all the remaining ingredients, except the splash of olive oil, into the prune juice and chocolate mixture, then tip into the bowl of apricots, prunes, nuts and spices. Cover the bowl and leave in a cool place for 1-2 days, stirring occasionally.
- Lightly grease the pudding bowl(s). Fill almost to the top with the prepared pudding mixture. Lightly oil the top of the pudding with the olive oil and cover the bowl with a double layer of greaseproof paper. Tie the paper firmly in place with a length of string, allowing enough extra string to form a handle reaching over to the other side of the bowl.
- Place the pudding bowl(s) in a large pan. Add enough freshly boiled water to reach about halfway up the sides of the bowl(s). Place over a low heat, cover the pan and leave to simmer gently for 2 ½ – 3 hours, topping up with extra boiled water if necessary. The longer you cook the pudding, the darker it will become.
- Using the string handle, lift the pudding out of the pan and set aside to cool. When cold, remove the greaseproof paper and replace with a fresh piece tied firmly in place. Store in a cool, dry place for up to 6 months. Reheat to serve by steaming again in a large pan of simmering water for 2 hours.