400g mixed dried fruit, chopped (see Cook's tip)
1 cup brandy
2 tsp vanilla extract
650g panettone, torn into pieces
2 tsp mixed spice
400g white chocolate
100g unsalted butter
¼ cup thickened cream
Cherries and rosemary sprigs, to garnish
Combine dried fruit, brandy and vanilla in a medium saucepan and cook over medium heat for 10 minutes, until brandy is absorbed. Transfer to a bowl, add panettone and mixed spice, then mix to combine.
Combine 300g of the white chocolate and butter in a medium saucepan and gently melt over a low heat. Stir in fruit mixture, then spoon into a 22cm ring mould lined with plastic wrap. Press down firmly, then refrigerate for 2 hours, until firm.
Heat remaining chocolate and cream in a bowl over a saucepan of barely simmering water, whisk well and then set aside to cool slightly. Unmould the pudding wreath onto a platter and spoon over white chocolate sauce. Garnish with cherries and rosemary to serve.