Graeme Herterich

I have a very vivid memory of sitting in her kitchen in Hanover and she had this beautiful mason cash bowl.

And the one thing that always sticks in my head was when she was weighing the fruit, she was pouring tea in from a teapot and it was not to be too hot and not to be too cold.

Because if it was too hot, the fruit absorbs it too quickly.

If it's too cold, it takes too long.

So it was like she was after having a cup of tea and then she used the tea about 15, 20 minutes later.

Well, this one is quite a classic one.

But what I do is I do loads of twists.

Like even I know we're going to share a recipe today where I make one with coffee.

And I actually soaked the fruit in coffee instead of tea.

And I add in chocolate and pecans.

And yeah, so you're taking away the mixed peel so it's not citrusy.

But yeah, the fruit with coffee is a beautiful combination.

And I add in dates and chocolate and pecans.

Pan-fried brack.

I love a slice of hot brack.

And particularly, it's actually a nod to my grandad, Flynn, who used to love having fried pudding on Christmas Day.

I love to fry a slice of brack.

So, listen, melted butter in a pan, let it go foaming, and then put in a slice of brack.

I know.

But the thing about brack is, like, you need butter on brack.