Make this delicious pudding a day ahead – it tastes wonderfully spicy and alcoholic

SERVES 8
PREPARATION TIME 15 minutes

100 g sultanas
50 g raisins
200 g soft apricots
175 g dried figs
30 g mixed peel
50 g dried cranberries
100 g dates
60 g blanched hazelnuts or cobnuts
60 g blanched almonds
50 g pecans
1 cinnamon stick or 1/2 teaspoon ground cinnamon
1/2 nutmeg, grated
2-cm piece fresh ginger, grated, or 1/2 teaspoon ground ginger
Pinch of allspice
450 ml freshly squeezed orange juice (blood orange if possible)
100 ml brandy or Calvados
200-300 g creamy natural yoghurt
100 g soft light muscovado sugar

In advance The compote must be prepared one day in advance for the fruit to absorb the liquid, but it will keep for up to two days in the refrigerator. Put the dried fruit into a ceramic bowl. Add the nuts and spices. Pour over the orange juice and brandy or Calvados, adding it little by little so as not to drown the fruit. Stir well. Cover with cling film and chill overnight.

An hour or so before serving, spoon the compote into individual dishes and top with the yoghurt. Sprinkle on the sugar – it will dissolve into the yoghurt and make a delicious, fudge-like topping.

DECEMBER 2004
RECIPE AMY WILCOX
PHOTOGRAPH PHILIP WEBB