Tropical Baked Alaska
You’ll be surprised how simple it is to make this pudding
SERVES 10 PREP 30min, plus overnight soaking and optional maturing COOK 4hr 30min
150g (5oz) raisins peeled, cored 150g (5oz) sultanas and cut into 100g (3½oz) small cubes prunes, stoned and 1tbsp ground finely chopped cinnamon 25g (1oz) chopped 1tsp mixed spice mixed peel 125g (4oz) dark 100ml (3½fl oz) brown soft sugar apple juice 50g (2oz) plain 50ml (2fl oz) flour brandy, optional, 50g (2oz) or 50ml (2fl oz) fresh white apple juice breadcrumbs Butter, to grease 1 large egg, beaten 2 eating apples 25g (1oz) (about 150g/5oz), vegetarian suet Put the dried fruit, mixed peel, apple juice and brandy (if using) in a large non-metallic bowl. Stir, cover and leave at room temperature overnight. Lightly grease a 900ml (1½ pint) pudding basin and line the base with a disc of baking parchment. Put a 35.5cm (14in) square of foil on top of a square of baking parchment the same size. Fold a 4cm (1½in) pleat across the centre, to allow it to expand, set aside. Add the remaining ingredients to the soaked fruit, stirring well. Spoon the mixture into the prepared basin, packing it in, and level the surface. Put the pleated foil and parchment square (foil-side up) on top of the basin; smooth down around the sides. Use a long piece of string to tie the lid securely under the lip of the basin, then loop the string over again and tie to make a handle. Put a heatproof saucer in the base of a large, deep pan with a tight-fitting lid. Lower in the pudding and pour in enough water (trying not to get any on top of the pudding) to come halfway up the sides of the basin. Cover with the lid, bring to the boil, then turn down the heat and simmer gently for 4½hr, topping up the water as necessary. If serving immediately, carefully lift the pudding out of the pan by the handle and leave to stand for a few min. Remove the lid, invert the pudding on to a plate, peel off the baking parchment and serve. If making ahead, leave the pudding to cool completely (out of the pan). Wrap the basin, still with its foil lid, tightly in clingfilm and then another layer of foil. Store in a cool, dark place for up to 3 months.