1½ cups (275g) dried mixed fruit
1½ cups (275g) chopped raisins
½ cup (85g) chopped cranberries
150g glacé cherries
1 small (120g) Granny Smith apple, peeled, coarsely grated
¾ cup Guinness
Olive oil cooking spray
1 cup firmly packed dark brown sugar
175g unsalted butter, melted
3 free-range eggs, lightly beaten
3 ½ cups (175g) fresh breadcrumbs
1 cup self-raising flour
3 tsp ground cinnamon
2 tsp freshly ground nutmeg
Crystallised orange slices, to decorate (see Cook’s tip at bottom)
Double cream, to serve
Icing sugar, to dust
150g good-quality dark chocolate
½ cup thickened cream
2 Tbsp Grand Marnier (optional)
For ganache, stir chocolate and cream in a heatproof bowl over a saucepan of barely simmering water until melted and smooth. Cool to room temperature. Stir in Grand Marnier, if using. Refrigerate, covered, for 4 hours or until firm. Shape ganache into a ball. Wrap in plastic wrap. Freeze for at least 4 hours or until frozen.
In a large bowl, combine fruits and Guinness. Cover. Soak overnight.
Spray an 8-cup capacity metal pudding basin with oil. Line base and side with five 6cm strips of baking paper.
Add sugar, butter, egg and breadcrumbs to fruit mixture. Mix well. Stir in combined sifted flour and spices. Spoon half into prepared basin. Press ganache ball into centre of pudding. Spoon over remaining mixture to cover ball. Smooth top.
Place a pleated piece of foil and baking paper over top of basin. Tie firmly with kitchen string to secure. Cover with metal lid.
In a large stock pot, put basin on an upturned heatproof saucer. Fill pot with boiling water to come halfway up side of basin. Cover with a lid and boil gently for 4 hours, replenishing with boiling water as needed. Remove basin. Cool to room temperature. Refrigerate overnight. Re-heat pudding, as above, for 1 hour. Remove basin. Stand for 30 minutes. Remove lid and foil. Turn pudding onto a plate. Remove paper.
Decorate pudding with orange slices and serve warm with double cream, dusted with icing sugar.
- To make crystallised orange slices, very thinly slice 1 small orange into rounds (a mandoline can be used). Arrange slices on a large oven tray lined with baking paper. Sprinkle 2 Tbsp caster sugar evenly over both sides. Cook in 100°C fan-forced oven (120°C conventional) for 3 hours, or until crystallised. Store in airtight container in a cool place for up to 5 days.
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