Ingredients serve 20

300d dried mixed fruit

75gr candied peel 75red cherries , halved

100whisky, 65 butter , 75 , sugar

235ml milk, 1 tsp double cream

2 small eggs , 4 tots whisky

200light brown sugar

125self raising flour

2 tsp ground cinnamon

1 tsp ground mixed spice

225gr butter chilled and grated

120gr brown breadcrumbs 150gr ( nuts, pecans walnuts brazil nuts )

method

Start this recipe the day before by soaking the mixed fruit , candied peel and cherries in a bowl with the whisky overnight . Greese 1.5litre pudding bowl . In the medium bowl , mix together the milk , eggs and brown sugar . Sift in the flour and spices, then add the grated butter and breadcrumbs to the bowls and mix together . next mix in the soaked fruit and the nuts . pour in the mixture into prepared pudding and even out . cut 2 foil discs larger then the bowl and butter . Cut 2 foil disks larger in the bowl and butter .Fold into the rim and tie with string . place in the saucepan and oil round and hot water up to 3/4 of the way . Steam the pudding for 5 or 6 hours adding more water to the pan when necessary. If you are storing the pudding allow to cool , remove the foil and wrap up in baking paper and store . For the sauce , place the butter sugar, vanilla ice- cream and tot whisky in the saucepan and heat together 2-3 minutes until bubbling hot . the sugar should be dissolve the sauce be thick. Place the hot pudding on a serving tray . Heat the extra tot of whisky and pour over the pudding nd flame using a lighter . Immediately pour over the whisky cream and serve

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