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  • 1 pound/450 grams (3 to 3 1/2 cups) mixed dried fruit
  • 25 grams (scant 1/2 cup) mixed candied fruit peel, finely chopped
  • 1 small cooking apple, peeled, cored, and finely chopped
  • 1 tablespoon orange zest
  • 1/2 tablespoon lemon zest
  • 2 tablespoons fresh orange juice
  • 1 tablespoon fresh lemon juice
  • 1/4 cup brandy, more as needed
  • 55 grams (1/2 cup) self-rising flour, sifted
  • 1 teaspoon ground mixed spice
  • 1 1/2 teaspoons ground cinnamon
  • 110 grams (about 1 cup) beef or vegetarian suet, shredded
  • 110 grams (scant 2/3 cup) dark brown sugar, packed
  • 110 grams (1 cup) fresh breadcrumbs
  • 25 grams (1/4 cup) whole almonds, coarsely chopped
  • 2 large eggs


  1. In a large bowl, mix the prunes, Whisk the eggs until frothy and slightly thickened and stir into the other ingredients. Stir in the orange juice and brandy and leave to sit overnight in the fridge.
  2. Generously butter the pudding basin. Spoon the pudding mixture into the basin and level the top. Cover with a double layer of buttered aluminium foil, making a pleat in the centre to allow for the pudding to rise. Tie string tightly around the basin rim to secure the foil.
  3. Place in a saucepan with a trivet; pour in enough water to come halfway up the sides of the bowl. Cover with a tight-fitting lid and simmer for 5 hours. If necessary, top up the water during cooking.
  4. Remove the pan from the heat and leave uncovered for 15 minutes before removing the foil and turning out the pudding. If making in advance, let it cool in the basin, then cover well with foil and leave in a cool place until Christmas Day. To reheat the pudding, cover with foil and steam for 1 hour or cover with clingfilm, pierce holes in the top and microwave on high for 5 minutes.