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250g chopped dried apple

250g chopped dried figs

500g raisins

250ml cider

75ml Calvados or brandy

225g cold butter, grated

100g self raising flour

1 teaspoon mixed spice

1 teaspoon ground cinnamon

450g dark brown sugar

100g chopped pecan nuts

250g bread crumbs

1 cooking apple, peeled, cored and coarsely grated

3 eggs

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Place the chopped dried apple, fig and raisins in a bowl and cover with the cider and Calvados. Stir well, cover and leave overnight.

Place the butter into a bowl and mix in the flour, spice and cinnamon.

Whisk the eggs and mix in with butter mixture along with the soaked fruit, sugar, breadcrumbs, pecans and grated apple. Mix well.

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Butter 2 x 1 litre pudding bowls really well and divide the mixture into the 2 bowls.

Place a sheet of parchment on top and line the top with tin foil.

Steam for about 6 hours.

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Cinnamon Custard

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500ml whole milk

125ml double cream

1 heaped teaspoon ground cinnamon

4 egg yolks

50g castor sugar

2 level teaspoons cornflour

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Place the milk, cream and cinnamon in a pan and heat to scalding point.

Whisk the egg yolks, sugar and cinnamon and pour over half the hot milk mixture, whisking as you pour.

Pour this mixture back into the remaining milk and cream mixture and stir over a medium heat constantly until the mixture coats the back of a spoon.

Serve.

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Whipped Brandy Butter

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300g soft butter

50ml brandy

450g icing sugar

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Whisk until pale and white - will take about 10 minutes with an electric mixer.听听听听听

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