Image by Jeremy Simons
Ingredients (20)
- 190g (1 1/4 cups) plain flour, plus 50g (1/3 cup), extra
- 150g dark brown sugar
- 150g glacé cherries
- 140g (1 cup) dried sour cherries
- 140g (2 cups, lightly packed) stale breadcrumbs
- 125g (1/2 cup) finely chopped dried soft figs
- 100g dark chocolate, finely chopped, plus extra, melted, to serve
- 95g (1/2 cup) finely chopped prunes
- 80g (1/2 cup) dried currants
- 2 tsp finely grated orange rind
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 185g unsalted butter, melted
- 80ml (1/3 cup) kirsch (cherry brandy)
- 2 eggs, lightly whisked
- 1 tbsp fresh orange juice
- Fresh cherries, to serve
- Dark chocolate shards, to decorate (see note)
- Dark cocoa, to dust
- Custard, thick cream or ice-cream, to serve
Method
- Step 1 Soak an 80cm square of calico in a large bowl of cold water overnight.
- Step 2 Combine flour, sugar, glacé cherries, sour cherries, breadcrumbs, figs, dark chocolate, prunes, currants, orange rind, cinnamon, nutmeg, melted butter, kirsch, eggs and orange juice in a large bowl.
- Step 3 Remove the calico from the cold water and wring to remove excess water. Bring a stockpot of water to the boil over high heat. Add the calico and return to the boil. Wearing dishwashing gloves, use tongs to remove the calico and squeeze out the water. Spread over a clean work surface.
- Step 4 Sprinkle extra flour into the centre of the calico and rub into a large round, leaving a 5cm border. Transfer the pudding mixture into the centre of the cloth. Gather up the corners and twist the pudding into a round. Tie tightly with a large piece of kitchen string, allowing the string to overhang
- Step 5 Gently add the pudding to the boiling water and tie the excess string to the pot handles. Cover and boil for 51 ⁄2 hours, topping up with boiling water when required.
- Step 6 Carefully untie the string from the handles and remove the pudding from the water. Hang over a bowl for 10 minutes or until the calico appears dry. Unwrap and transfer to a serving platter. Drizzle with melted chocolate, top with fresh cherries, chocolate shards and a dusting of cocoa. Serve with custard, cream or ice-cream.