“You can use any dried fruit you like, although this one holds a special place in my heart as it is from my great-grandmother’s recipe for a traditional Christmas pudding.” Start this recipe at least one week ahead to soak the fruit and freeze the pudding.
There's nothing quite like a home-made Anzac biscuit, still warm from the oven and with a bit of chew. This classic recipe does exactly what it says on the tin - and that's how we like it.
