This is a very large heavy pudding cake so if you don't think you'd be able to eat so much halve the ingredients below. Alternatively, use the previous pudding cake recipe for one the size of your average bundt cake.
- 375g sultanas
- 375g raisins, chopped
- 300g currants
- 50g prunes, chopped
- 100g dried figs, chopped
- 50g dried apricots, chopped
- 50g glace cherries, chopped
- 250ml brandy
- 250g Nuttlex or lactose free butter, chopped
- 1 cup firmly packed dark brown sugar
- 1 tbsp orange marmalade
- ½ cup cooked apple
- 2 tsps No Egg, whisked with 60mls water until thick
- 200g dark chocolate, chopped and melted
- 2 cups Orgran plain flour
- 1 cup Orgran self-raising flour
- ¼ cup cocoa powder, extra
Method
- Preheat the oven to 160°C fan forced.
- Grease and line a large cake pan with Nuttlex or olive oil spray and grease proof paper.
- Combine the sultanas, raisins, currants, prunes, figs, apricot and cherries in a large ceramic bowl.
- Pour over the brandy.
- Cover with cling wrap and set the fruit aside overnight, stirring occasionally. If you’re making the pudding in a rush then set it aside for an hour at least.
- Use an electric mixer to beat the Nuttlex or lactose free butter, sugar and marmalade in large bowl until pale and creamy.
- Add the No Egg mixture, beating well to combine.
- Add the apple and beat until blended.
- Add the fruit mixture and stir until just combined.
- Add the melted chocolate, flours and cocoa and stir until combined.
- Spoon the mixture into the bundt pan and use the back of a spoon to smooth the surface.
- Decorate with glace cherries or nuts as desired.
- Cook for 110-120 minutes or until a skewer inserted into the centre of the pudding comes out clean.
- Remove the pudding from the oven and allow it to rest for 10 minutes.
- Set the pudding on a plate.
- While still hot, drizzle extra brandy over the top of the pudding.
- Cover with aluminium foil and allow to cool completely.
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