INGREDIENTS

1 cup (160g, 6oz) dried cranberries

1 cup (140g, 5oz) dried currants

1 cup (190g, 7oz) dried apricots, chopped

1 cup (160g, 6oz) dried figs, chopped

¼ cup (60ml, 2fl oz) brandy or rum

1 cup (125g, 4oz) breadcrumbs (use gluten-free if necessary)

1 cup (100g, 3½ oz) almond flour

1 cup (220g) packed brown sugar

1 tsp cinnamon

½ tsp nutmeg

¼ tsp ground cloves

1 orange, zested

1 lemon, zested

4 eggs

115g (4oz) unsalted butter, melted

¼ cup (60ml, 2fl oz) orange juice

¼ cup (60ml, 2fl oz) almond milk

1 tsp vanilla extract

METHOD

In a large mixing bowl combine the cranberries, currants, apricots and figs and mix together.

Pour the brandy or rum over the mixed dried fruits. Cover the bowl with plastic wrap and let it sit overnight or for at least 6-8 hours.

Preheat air fryer to 160°C (320°F). 

In a separate large mixing bowl combine the breadcrumbs, almond flour, sugar, cinnamon, nutmeg, cloves, orange zest and lemon zest. Mix well to combine.

In another bowl, whisk together the eggs, melted butter, orange juice, almond milk and vanilla until well combined.

Pour the wet ingredients into the bowl with the dry ingredients and mix until you have a thick, uniform batter.

Gently fold the soaked dried fruits into the batter until evenly distributed.

Grease a heatproof bowl that fits inside the air fryer basket with butter or cooking spray.

Transfer the pudding mixture into the prepared bowl and gently tap it on the bench to remove any air pockets.

Cover the bowl with a piece of baking paper or aluminium foil, securing it tightly, and place in the air fryer basket. Cook for 1 hour.

Remove the cover and check the pudding for doneness. The pudding should be firm to the touch and a skewer inserted into the centre should come out clean.

Allow to cool completely before serving with cream or custard.

Serves 12
Prep + Cook time: 1 hour 30 mins + overnight soaking

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