Method

• 1.
  Place sultanas, brandy and honey in a large microwave-safe bowl and microwave on high, stirring halfway, for 5 minutes. Set aside to cool, then strain into a bowl. Set brandy mixture and drained sultanas aside until needed.
• 2.
  Preheat the oven to 160°C. Grease a 22cm square cake pan and line the base and sides with baking paper, leaving 5cm overhanging.

• 3.
  Place flour, sugar, butter and a pinch of salt in a bowl and toss to coat. Using your fingers, rub in butter until mixture resembles fine crumbs. Add egg, fruit mince, lemon zest and juice, mixed spice, vanilla and sour cream, and mix well to combine.
• 4.
  Spread into prepared pan, then scatter top with drained sultanas. Bake for 1 hour 10 minutes or until a skewer inserted in the centre comes out clean. Brush cake with half the reserved brandy mixture. Set aside in the pan to cool completely.
• 5.
  On a clean work surface lightly dusted with icing sugar, knead icing briefly to soften slightly. Roll out to 5mm thick (you will need at a 35cm x 35cm piece of icing). Cut a 12cm round from centre of icing sheet, and set aside. Brush cake with remaining brandy mixture, then drape icing sheet over cake, positioning cut-out round in centre.
• 6.
  Using a small, sharp knife, cut decorative ‘icing’ from reserved icing round and arrange in the top of the pudding circle. Decorate with rosemary and glace cherries to serve.