Chocolate Raisin Pudding

1. Grease the base and sides of a 1.5L pudding basin. Combine prunes, raisins, sultanas and brandy in a microwave proof bowl and cook for 2 minutes. Stir well and set aside.
2. Place butter and sugar in the bowl of an electric mixer. Beat until smooth and pale. Add eggs one at a time until well incorporated. Fold in the flour, breadcrumbs, cocoa, chocolate and mixed spice, followed by the fruit mixture. Mix until well combined.
3. Pour batter into prepared pudding basin and cover (if no lid, use a couple of layers of baking paper and secure with string or a large elastic band. Then cover with a layer of foil, securing with a large elastic band. Place into a large pot with a small saucepan in the base. Pour in enough boiling water to come halfway up the sides of the basin. Cover with a lid and simmer for 3 hours. Top up water as required.
4. Remove from pot and either serve immediately, or leave in the basin and refrigerate until required.
5. For butterscotch sauce, combine all ingredients in a small saucepan, and gently bring to the boil. Simmer for 5 minutes, then remove from heat and set aside.
6. For mascarpone cream, fold mixed spice into mascarpone and set aside until required.
7. For serving, place upturned pudding onto a serving plate and dollop with mascarpone and drizzle with butterscotch sauce. Decorate with seasonal fruits and toasted nuts.

Blitz ingredients in a small blender or kitchen wiz until sticky and evenly combined.

Roll into small balls (about 1 tablespoon (30g) each).

Coat in extra almonds & desiccated coconut.

Chill in the fridge for 30 minutes to set.

Keeps for up to 1 week refrigerated.

Gifting tip:

Pack them into a kraft paper box or clear cellophane bag tied with twine and a “Handmade with Love” tag for the perfect holiday treat

1. Cover Angas Park Apricots in 100ml maple syrup & 50ml water in bowl. Cover Angas Park Fruit Medley in 150ml of maple syrup and 50ml water in another bowl. Set both aside to soak.
2. In a food processor blend almonds and almond meal until fine crumb. Mix almond crumb with melted butter, press into bottom of cake tin. Preheat oven to 180ºC & bake 15 min.
3. Mix room temperature cream cheese until fluffy. Dissolve gelatine powder in boiling water. Add gelatine, condensed milk, melted white chocolate to cream cheese & combine until smooth.
4. Fold well-drained fruit medley into cake mix then pour over cooled almond base in springform cake tin. Refrigerate until set (Approx. 6 hours).
5. Remove cheesecake from tin and serve with drained apricots and chopped pistachios for garnish.

1. Pre-heat oven to 180°C (160°C fan-forced). Lightly grease 12 x ⅓ cup capacity muffin pans.
2. Place fruit and brandy in a microwave proof dish and cook on medium heat for 30 seconds. Set aside to cool.
3. Sift icing sugar into a large mixing bowl and stir in the almond meal and flour.
4. In a separate bowl, whisk the egg whites until frothy. Mix in the butter and add to the icing sugar mixture. Stirring until well combined.
5. Pour mixture between prepared moulds and bake for 20-25 minutes. Allow to cool for 5 minutes before removing from pans and cool completely on a cooling rack.
6. For icing, combine icing sugar and water mixing until smooth. Allow to sit until desired consistency is achieved. Spoon over each cake and finish with lemon rind and raspberries.