Ingredients
1 cup raisins
½ cup sultanas
½ cup craisins (dried cranberries)
½ cup boiling water
1 tsp bicarbonate of soda
90g unsalted butter, softened
1 cup brown sugar
1 free-range egg
¾ cup self-raising flour
½ cup plain flour
¼ cup cocoa powder
¼ tsp mixed spice
½ cup brandy, dry sherry or orange juice
50g Crunchie bar, chopped
⅓ cup chopped pistachios
Rocky Road Topping
125g Turkish delight, cut into chunks
125g marshmallows, halved
50g Crunchie bar, chopped
⅓ cup quartered glacé cherries
¼ cup pistachios
1 tsp silver cachous
100g milk chocolate, melted
Method
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Preheat oven to 160 degrees C fan-forced (180 degrees C conventional). Lightly grease and line a 20 x 30cm slice pan with baking paper.
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Combine raisins, sultanas, craisins, water and bicarb soda in a large heat-resistant bowl. Set aside to soak, for 10 minutes.
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Beat butter and sugar together in a large bowl, using an electric mixer, until pale and creamy. Add egg, beating well. Fold in sifted combined flours, cocoa, mixed spice, fruit mixture, brandy, Crunchie and pistachios until well combined.
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Spoon mixture evenly into pan. Bake for 25-30 minutes until cooked when tested. Cool.
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Top pudding with Turkish delight, marshmallows, Crunchie, cherries, pisachios and cachous, then drizzle with melted chocolate.
