QUICK FIG, APRICOT & ALMOND PUDDING

Takes 30min, plus overnight soaking serves 12

300g jumbo raisins and sultanas 100g glacé cherries, whole 150g dried figs, roughly chopped 100g dried apricots, roughly chopped 75g blanched almonds, roughly chopped Zest of 1 lemon Zest of 1 orange 50g stem ginger, chopped 100ml fresh orange juice 75g breadcrumbs

1tsp mixed spice 100g dark muscovado sugar 150ml brandy or Calvados 100g self-raising flour

2tbsp cocoa, sifted 150 butter, coarsely grated 3 eggs, beaten

Butter, for greasing

Put all the dried fruit, nuts, zest and ginger into a bowl. Stir through the orange juice, breadcrumbs, spice, sugar and brandy. Mix well, cover with plastic wrap and leave overnight. The next day mix through the remaining ingredients and grease a two-litre pudding basin. Fill three-quarters full and cover with plastic wrap. Microwave on high for 12-15min or until a skewer comes out clean. Allow to rest in its bowl for around 5min. Remove the plastic wrap and invert pudding onto a serving dish.