Christmas pudding

Chop the dates and apricots fairly small, oiling the knife to reduce sticking (a food processor turns much of it to paste).

In a big mixing bowl combine with the currants, raisins, dried cranberries and chopped candied ginger.

Pour in two or three tablespoons of whiskey, mix and let sit a few minutes.

Zest and juice the orange into the fruit and stir.

Stir in the melted butter until everything is coated, then one beaten egg, a splash of heavy cream and the buttermilk.

Add salt, chopped pecans, dry breadcrumbs and all-purpose flour; mix to a very thick, sticky batter.

Transfer to a very well buttered bowl, press down and smooth the top; cover with a circle of parchment.

Cover with two pieces of plastic wrap, wrap a third long piece up and over, then two pieces of foil; tie tightly with string and trim.

Refrigerate overnight so the dried fruit hydrates.

Set the bowl on rosemary sprigs in a dutch oven, fill with water about halfway up, cover tightly and bring to a boil on high.

Lower to medium and steam covered four hours, checking about every hour to top up water.

Lift out carefully with towels, remove the string and foil (the plastic should be concave, meaning the seal held) and turn out onto a plate.

Paint all over with maple syrup.

Serve warm in slices with more syrup and a scoop of vanilla ice cream.