200g mixed dried fruit
100g dried soft and juicy figs, finely chopped
100g pitted dates, finely chopped
50g glacé cherries, halved
Cooking oil spray, to grease
100ml extra virgin olive oil, light in flavour
⅓ cup brown sugar, firmly packed
Finely grated zest of 1 orange
Finely grated zest of 1 lemon
½ cup plain flour
½ tsp baking powder
1 tsp ground ginger
1 tsp mixed spice
1 tsp ground cinnamon
½ tsp fine salt
1 green apple, peeled, cored, coarsely grated
1 Tbsp treacle
40g dried breadcrumbs
Raspberries, to garnish
Holly, to decorate (not for eating)
5 Tbsp icing sugar mixture
3-4 tsp lemon juice
Pinch of ground cinnamon
Combine mixed dried fruit, figs, dates, cherries and brandy in a large bowl. Set aside for 1 hour.
Preheat oven to 160°C fan-forced (180°C conventional). Grease eight 150ml-capacity metal dariole moulds with cooking oil spray. Line base of each with a disc of baking paper.
Combine olive oil and sugar in a large bowl. Stir in zests, flour, baking powder, spices and salt until smooth. Add soaked fruit mixture, apple and treacle. Stir to combine, then stir in breadcrumbs. Spoon into moulds and smooth surface.
Arrange moulds in a deep roasting pan. Pour enough boiling water into pan until water comes 2cm up the side of moulds. Cover with a sheet of baking paper, followed by a sheet of foil, and enclose tightly, ensuring no steam escapes. Carefully transfer to the oven and cook for 1 hour 40 minutes, or until puddings are springy yet firm to the touch in the centre. Stand for 10 minutes.
Meanwhile, to make icing, combine icing sugar mixture, juice and cinnamon in a medium bowl until smooth and runny like thick honey.
Run a knife around the edges of each mould, and turn out puddings onto serving plates. Drizzle with icing, garnish with raspberries and decorate with holly. Serve.