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Ingredients:
•    400 grams dried fruit (e.g. figs, apricots, raisins, sultanas) 
•    100 millilitres liquid (alcohol, juice, tea or a mixture) 
•    75 grams brown sugar 
•    50 grams breadcrumbs (gluten free if required) 
•    75 grams plain flour (gluten free if required) 
•    1 tablespoon liquid sweetener (molasses/treacle/maple syrup) 
•    1 teaspoon baking powder (gluten free if required) 
•    1/2 teaspoon nutmeg 
•    1 teaspoon mixed spice 
•    1.5 teaspoons cinnamon 
•    large pinch ground ginger 
•    small pinch ground cloves 
•    small pinch salt 
•    25 grams nuts (optional) 
 

Method:
1.    Chop the fruit into bite size pieces if necessary, place in a large bowl and cover with liquid. Leave for at least fifteen minutes. 
2.    Put half to two-thirds of the fruit mixture in a food processor and blend until you have a rough paste. Mix the paste with the remaining fruit and liquid. 
3.    Add the sugar, breadcrumbs, flour, sweetener, baking powder, nutmeg, mixed spice, ginger, cinnamon, cloves, salt and mix well. Add nuts if using. 
4.    Grease a large pudding basin, line with a circle of greaseproof paper, pack the mixture in and press it down well. Cover with another circle of greaseproof paper. 
5.    Cut one circle of baking paper and one of foil slightly larger than the top of the basin. Make a fold in each (to allow for expansion/venting) then put the greaseproof paper on the basin followed by the foil. Secure with string or an elastic band. 
6.    Place the pudding in a large saucepan. Carefully pour boiling water halfway up the basin (not touching the foil), turn the heat on low, and put a lid on the pan. Cook for three hours checking the water level (and adding to it) regularly (I’d check it every 15-20 minutes). 
7.    Turn off the heat and allow the water to cool. Remove the pudding, unwrap and turn out upside down. Eat immediately or wrap in greaseproof paper and foil and save for Christmas!

Recipe created for #FoodSavvy Norfolk & Suffolk