Cook Time 1 hour 30 minutes
125g butter, softened
125g brown sugar
Zest 1 orange
1 tsp mixed spice
½ ground ginger
70g fresh breadcrumbs
70g (½ cup) self-raising flour
375g dried mixed fruit
50g dried figs, chopped
80ml brandy, brought to the boil (plus extra to flambe)
50g walnuts, chopped
Pinch of salt
1 punnet of raspberries, to serve
Pour the brandy over the mixed fruit and figs. Let steep for an hour, or overnight.
Using a mixer or beater, cream the butter and sugar together with the zest and spices, and ginger until fluffy and smooth. With the beaters still going, add one egg at a time until well incorporated. On low speed add the breadcrumbs, flour and salt. Fold through the soaked fruit and nuts.
Pour into a grease pudding dish and press down the mixture until packed tightly. Cover with baking paper so it touches the pudding. Place the trivet and basket into the pressure cooker. Pour in water so it comes up 3 cm from the base. Place pudding into the basket and lock the pressure cooker. Cook for 1 hour on low pressure.
Remove and cool for 20 minutes then demould. Garnish with raspberries, then place extra brandy into a pan, heat and ignite and pour over the pudding just before serving with lots of cold custard.