13 steps to success

1 Place all of the mixed fruit, apricots, candied peel, apple and zest in a bowl. Pour over the orange juice and brandy and stir to combine. Cover and set aside for at least 1 hour, or if you have time, preferably overnight.

2 Place the butter and the sugar in a large bowl. Beat together until soft and creamy, then add the eggs, one at a time, beating after each addition.

3 Add the flour, breadcrumbs, almonds, walnuts, mixed spice and cinnamon, and mix with a wooden spoon until combined.

Stir in the fruit and soaking liquid, and mix well until everything is incorporated.

5 To steam, generously grease a 20 cm/1.4 litre pudding basin with butter. Spoon in the mixture, pressing it in gently and evenly with the back of the spoon.

Cut a large square of baking paper and foil respectively. Fold a pleat in the middle of each and cover the pudding basin with the baking paper, followed by the foil.

7 Tie a clean piece of string around the rim of the basin, securing the baking paper and foil in place.

If you can, tie a loop with an extra piece of string, to make a handle so you can hold the basin.

Carefully place the pudding on a trivet in the centre of a large pot, fill the pot halfway with water and place over medium heat.

10 Boil the pudding for 5–6 hours, topping up with water every so often so the pot doesn’t boil dry.

11 Place the ingredients for the syrup in a saucepan over medium heat. Bring to a boil, stirring occasionally, until the sugar has dissolved. Increase the heat to medium-high and boil, without stirring, for 10 minutes or until syrupy.

12 Remove the pudding from the water, uncover and pour the treacle syrup over the pudding. Set aside to cool slightly while the syrup soaks in.

13 To flambé, carefully unmould the pudding and place it on a serving plate. Heat the brandy in a saucepan over medium heat, pour it over the pudding and light with a blowtorch (the best part).