Raspberry and Peach Butterscotch Pudding Recipe

Ingredients

• 300 gm golden raisins
• 200 gm sultanas
• 170 gm brown sugar
• 50 gm glacé orange, diced
• 50 gm stem ginger in syrup (drained), diced
• 120 ml green ginger wine
• 80 ml brandy
• 50 gm honey
• 1 ripe peach, unpeeled, coarsely grated, plus extra wedges, to serve
• Finely grated rind and juice of ½ orange and ½ lemon
• 1 tsp ground ginger
• ½ tsp ground cinnamon
• 240 gm self-raising flour
• 200 gm fine fresh white breadcrumbs
• 120 gm chilled butter, coarsely grated
• 50 ml ginger beer
• 2 eggs
• 125 gm raspberries, plus extra to serve
• For dusting: icing sugar
• Ginger butterscotch sauce
• 160 ml pouring cream
• 50 gm golden syrup
• 50 gm butter, coarsely chopped
• 50 gm coarsely grated ginger