Ingredients:
225g pitted prunes, chopped
225g raisins
225g sultanas
225g dried apricots, chopped
100g fresh wholemeal breadcrumbs
50g almonds, chopped
50g flaked almonds
50g ground almonds
1 medium apple, peeled, cored and grated
1 orange, zest grated
1 tsp ground cinnamon
1 tsp grated nutmeg
½ tsp ground mace (optional)
½ tsp ground cloves
1 tsp ground allspice
½ tsp cardamom seeds, ground
3 tbsp walnut oil
4 tbsp apple juice
2 tbsp clear honey
4 eggs
75ml brandy
150ml oloroso sherry
2 tbsp orange marmalade

Instructions:
Put the dried fruit, breadcrumbs, nuts, the apple, orange zest and spices in a large bowl and mix thoroughly.

Put the oil, apple juice, honey, eggs, brandy, sherry and marmalade in a blender and blitz to a smooth liquid. Mix thoroughly into the dry ingredients, then cover and leave to stand overnight in a cool place.

Grease two, 500ml-capacity, heatproof pudding basins. Divide the mixture between them. Cover each with a square of greaseproof paper, pleated in the middle to allow for any expansion, then a square of foil, also pleated. Fasten with string or a large elastic band. Put each pudding in a saucepan and pour in boiling water to come about 2/3 of the way up the side of the basin. Cover and simmer gently for about 6 hours. Top up the boiling water as necessary.

Remove from the pan and allow to cool. Re-cover with fresh paper and foil and leave to mature in the fridge for up to 3 months. To serve, steam as above for two hours.