Zest and juice the orange. Peel, core and cut the apple into 1 centimeter pieces.
Add the juice, dried fruit, apple, rum and brandy to a pan, warm gently for a minute and leave to marinade for an hour or more if possible.
Crack the eggs into a bowl and whisk together.
In a separate bowl whisk together the sugar and 70 grams of butter, when the mix is pale and light start to add the eggs slowly. You need to take time doing this as otherwise the mix can split. If it does start to split add a spoonful of flour. When the eggs are incorporated sift in the flour, add the mixed spice, nuts, breadcrumbs and marinated fruit and fold together. Don't overwork the mix.
Use the remaining butter to line the pudding basin. Cut a disk the same size as the bottom of your basin out of baking paper and put this into the basin on the bottom. Pour your mix into the bowl and push down with your mixing spoon. Cover the pudding with baking paper and foil, pleat them so the cake can rise and expand, tie this together in some muslin cloth and tie securely.
Steam the pudding in a large pan with a small pan lid on the bottom, this will stop the pudding from catching and burning by raising it off direct heat. Add enough water to fill to the halfway of the pan and cover with a lid, bring to the boil and then reduce to a simmer, cook for around 8 hours topping up the water as needed.
«The best cakes take time, prepare your dried fruit in advance by adding alcohol to them and leaving in your cupboard for a few weeks. Give your pudding a good dose of warmed brandy before lighting and serving.»