1I processed the dry fruits to chop lightly (but that is personal preference), then add to a bowl with the sherry.
2Leave for approx. 1 week covered in cling wrap (on the bench or in the fridge).
3After leaving for a week to sit then add the rest of your ingredients to a large bowl and mix well.
4Sit the fruit mix in the bowl on a saucepan on the stove top to warm. Add the fruit mix to the other ingredients and mix well.
5Pour into your pudding bowl, I used a silicone one lightly sprayed with spray and cook and put pudding bowl lid on. Put 2/3 cup of water in slow cooker and put lid on slow cooker with no tea towel needed.
6Cook for 5 hours on low take out and wrap gently in a tea towel.
7Place back into pudding bowl when preparing to serve for the last 3 hours of cooking repeating same cooking process.
Submitted by Stacey
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