Yield
6-8
Prep Time
35mins
Cook Time
120mins
Difficulty Level
Download or Print

Store pudding in an airtight container  2-3 days. To serve, warm in microwave on medium, 50 per cent, 1-2 mins.

Ingredients

  • 375 g dried mixed dried fruit
  • ½ cup orange juice
  • ½ cup brandy
  • 225 g butter, softened
  • ¾ cup firmly packed brown sugar
  • 3 eggs, at room temperature
  • 1 cup soft fresh breadcrumbs
  • 1 cup plain flour
  • ¼ cup cocoa powder
  • 1 tsp cinnamon
  • 1 tsp allspice
  • 2 x 50 g Violet Crumble bars or honeycomb candy, chopped, plus extra, to serve
  • 1/3 cup pecans, chopped

SAUCE

  • 2/3 cup pouring cream
  • 200 g dark chocolate, chopped
01.

In a large glass bowl, combine fruit, juice and brandy. Cover with plastic wrap, set aside 30 mins.

02.

Preheat oven to moderately slow, 160 C. Grease a 2-litre pudding basin and line base and baking paper.

03.

In a large bowl, using an electric mixer, beat butter and sugar together until creamy. Add eggs, one at a time, beating well after each. Stir in breadcrumbs, sifted combined flour, cocoa and spices, fruit, Violet Crumble and pecans.

04.

Spoon into basin and smooth top. Cover with baking paper and lid or secure with string. Bake 2 hours until cooked when tested. Cool in basin 5 mins before turning onto a serving platter.

05.

SAUCE Heat cream in a saucepan on low until simmering. Remove from heat. Add chocolate, stirring until smooth. Cool 5 mins, then drizzle over pudding. Finish with crushed honeycomb.

Store pudding in an airtight container  2-3 days. To serve, warm in microwave on medium, 50 per cent, 1-2 mins.

Download or print the recipe
Loading...