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Eight treasure wok pudding - ba bao guo zheng

Fuchsia Dunlop from Good Food Live
Wok-fried nuts and a fusion of fabulous dried fruits make up this unusual Eastern inspired dessert from Fuchsia Dunlop

Eight treasure wok pudding - ba bao guo zheng

Method

1. Fry the walnuts in just enough oil to cover them (about 75ml) over a medium flame, until they are golden and fragrant. Remove, drain and chop into small pieces.

2. Finely chop all the dried and candied fruits.

3. Heat the rest of the oil in a wok over a medium flame. Add all the flour and stir-fry for about 10 minutes, stirring constantly and scraping the bottom of the wok. Turn the heat down if the flour is at risk of burning.

4. When the mixture is turning a little yellow and smells cooked and cakey, stand back from the wok and pour in some boiling water (steam will whoosh up out of the wok). Stir in the sugar, give it a few seconds to dissolve, and then mix in all the nuts and dried fruits. Mix well adding a little more oil if necessary to moisten it, and then tip on to a serving plate. Eat while hot.

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Serves: 4

Prep: 10 min
Cook: 15 min

Ingredients
225ml groundnut oil, r lard
25g walnut kernels
75g assortment of dried or candied fruits, (e.g. 15g dates, 25g glace cherries, 20g mixed candied peel, 15g dried blueberries)
200g plain flour
100g caster sugar