Step 1

Combine the prunes, sultanas, dates, raisins and orange zest in a large glass bowl. Place the Armagnac in a small saucepan over low heat. Bring to a simmer, then remove the pan from the heat and pour over the fruit mixture. Gently stir to combine. Cover the bowl with plastic wrap and stand at room temperature overnight.

Step 2

The next day, preheat the oven to 170°C. Grease and line the bases of eight 3/4 cup (185ml) dariole moulds with a round of baking paper.

Step 3

Using electric beaters, beat the butter and brown sugar for 2-3 minutes until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the breadcrumbs, flour, spice and soaked fruit, then stir with a wooden spoon until well combined.

Step 4

Spoon the pudding mixture evenly among the prepared moulds. Gently tap down to settle the mixture and smooth the surface with the back of a spoon.

Step 5

Cut eight 20cm squares each of baking paper and foil. Place a square of foil on top of a square of baking paper and fold to make a 2cm pleat in the centre. Place over each pudding mould, foil-side up, and secure with kitchen string. Scrunch the paper and foil up around the string (this is so the paper and foil don't touch the water). Place in a roasting pan and fill the pan with enough boiling water to come halfway up sides of moulds. Bake for 1 hour 45 minutes, then remove from the roasting pan and cool for 10 minutes.

Step 6

Meanwhile, for the cinnamon stars, use an electric mixer to beat the butter and sugar together until light and fluffy. Add the Armagnac and cinnamon and beat until well combined. Spoon mixture onto a baking tray, then use a palette knife to shape into a 2cm-thick disc. Place in the freezer for 30 minutes to chill until almost firm. Using a 3cm star-shaped cutter dipped in hot water, cut into 8 stars. Keep stars chilled until ready to serve.

Step 7

Turn the hot puddings out onto serving plates, dust with icing sugar, then top with a cinnamon star. Serve immediately with thick cream.