1 Zest & juice of lemon & orange 3/4 cup Apricot nectar
1/2 cup Dried strawberries - whole 2.5 tbsp Brandy
1/2 cup Dried blueberries - whole 1 tsp All spice
1/2 cup Dried peaches - chopped 1 tsp Cinnamon
1/2 cup Dried figs - chopped 1 tsp Nutmeg
1/4 cups Raisins - whole 100 grm Dark brown sugar
1/4 cup Sultanas - whole 1/4 cup Plain flour
1 Apple - peeled, cored & grated 2 Eggs - beaten
170 grm Butter - melted 3/4 cup Breadcrumbs
1/2 cup Power Mix (mixed nuts, chopped dark chocolate, cranberries, apricots)
In a large mixing bowl, combine all dried fruits (not the power mix), zest, all juices, Brandy and spices (fresh apple is also not included in this part).
Mix together with a spoon.
Cover and leave for a minimum of 2 days - I left for 5 days.
Stir mix each day to make sure the top mixture gets a good coating of spices and juices.
Once the fruits have soaked up the Brandy and nectar, add in remanding ingredients. You may need to get a larger mixing bowl for this. Stir mixture well.
Line your pudding tin with baking paper.
A quick tip to make your baking paper more shapable - rinse it under cold water and scrunch it up to make it softer to work with.
Spoon your pudding mixture into the tin.
Once the tin is full, lay another sheet of baking paper over the top and lock down the lid.
One lid is secured, place in a large saucepan filled with water - reaching 1/2 way up the pudding tin.
Cover saucepan with lid and steam for 5 hours.
Please check water levels consistently through cooking time to prevent burning.
After 5 hours of cooking - place into fridge until Christmas Day.
On Christmas day - re boil for 1 - 1.5 hours
Serve with Brandy sauce, custard, ice - cream. Whatever your heart desires.