In the guide we'll explain to make Victorian Sugarplums and once you've finished these sugarplums could be hung in the same way or you could wrap them in cellophane and tie with a ribbon.
- 70g dates
- 70g dried plums (prunes)
- 70g dried figs
- 70g dried apricots (unsulphured if possible)
- 1 tablespoon brandy
- 60g walnut pieces
- 60g flaked almonds
- 50g crystallised ginger (chopped)
- 1 teaspoon orange zest
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 1 tablespoon pale clear honey
- 60g caster sugar
- Roughly chop the dates, prunes, figs and apricots and place in a bowl with the brandy. Stir to combine, cover the bowl with clingfilm and leave overnight.
- Lightly toast the walnuts and almonds by heating in a dry frying pan for a few minutes over a medium heat. As soon as the nuts begin to colour, remove from the heat and tip them onto a plate to cool.
- Pulse the nuts in a food processor and then add the dried fruit, crystallised ginger, orange zest, spices and honey. Process until the ingredients are starting to combine to form a coarse paste.
- Pour the caster sugar into a shallow bowl. Take a heaped teaspoon of the mixture and roll into a ball using the flat of your hands. Roll the ball in sugar and place on a wire rack. When all the balls are formed and coated, repeat the sugar coating process once more.
- Leave the sugarplums to dry out a little on the wire rack for a few hours or overnight. They can be stored in an airtight container in a cool place (but not in the fridge) for about four weeks. If desired, dust with icing sugar just before serving.