Ingredients

100g/3½oz. raisins
100g/3 ½oz. sultanas
50g/2oz. dried cranberries
175g/6oz dried no-soak apricots, chopped
Juice and rind of 2 oranges
2tbsp brandy
2 apples, peeled, cored and grated
75g/3oz dark muscovado sugar
2 medium eggs, beaten
2tsp mixed spice
1tsp ground cinnamon
150g/50oz amaretti biscuits, crushed
100g/3½ oz pecans, chopped

Method

Butter a 1. l5ltr/2pt pudding basin. in a large bowl, mix together all the ingredients
. Spoon into the pudding basin and level off the top.
Cover the basin with a buttered, pleated sheet of greaseproof paper
then a layer of foil.
Tie string around the lip of the basin to secure and cross the string over he top to make a handle.
Steam the pudding for 2 hrs,
topping up the pan with boiling water if it starts to boil dry
Remove the basin from pan and let the pudding sit for 20 mins.
Remove the foil and paper, loosen the edges with a palette knife and turn out