Step 1

Preheat oven to 180°C. Lightly grease 6 x 1 cup-capacity metal dariole moulds.

Step 2

Place prunes, bicarb and 1 cup (250ml) boiling water in a bowl and set aside for 10 minutes to soften. Using a stick blender, blend until smooth. Set aside.

Step 3

For the burnt orange caramel, place 3/4 cup (185ml) orange juice, sugar and vanilla in a large frypan over medium heat. Stir until sugar has dissolved, then simmer, without stirring, for 16-18 minutes until reduced and dark. Remove from heat, add butter, cream and remaining 1/4 cup (60ml) orange juice, and whisk to combine. Set aside.

Step 4

Place butter, sugar and vanilla in a stand mixer with the paddle attachment and beat for 2-3 minutes until pale and creamy. Add eggs, one at a time, beating well after each addition. Add flour, baking powder, spices, mixed peel and prune mixture. Beat until just combined. Divide between prepared moulds, place on a tray and bake for 25 minutes or until a skewer inserted in the centre comes out clean.

Step 5

Spoon 1 tbs caramel over hot puddings, cool for 5 minutes, then turn out onto serving plates. Spoon over remaining caramel and serve with double cream.