Soak the dried fruits with brandy for 24 hours. In case you prefer not to use alcohol, you can use 1 cup of orange juice instead. Preheat oven to 150 °C and line an oven safe round bowl with baking paper.
Blend maple syrup, eggs, coconut oil and half of the sweet potato until it turns into a thick mixture. Spliting the sweet potato in 2 parts and adding it gradually may help with blending.
In a medium bowl, combine all dry ingredients and mix them together, then pour the wet mixture into the dry mixture.
Add the dried fruit mix to the mixture and combine everything. Transfer the dough to the previously prepared round bowl, take it to the oven and bake for 45 to 50min.
Let the pudding cool down completely before serving.
To make the custard:
In the blender: 2 cups of coconut cream, ⅓ cup of raw cashew nuts, ¼ cup maple syrup, 1/2 tbs vanilla essence, 1 tbs Brandy (optional). Blend until mixture turns into a thick sauce. Serve warm with the pudding.