Grate the zest from the orange and squeeze the juice. Make the juice up to 150ml (¼ pt) with additional orange juice if required. Place 250g (9oz) mixed fruit into a bowl and add the orange juice and zest. Cover and set aside to soak overnight.

Beat the 50g (2oz) butter and 75g (3oz) sugar together either with a wooden spoon or an electric beater until pale and fluffy. Gradually add 2 beaten eggs a little at a time, beating well after each addition.

Stir in the soaked fruits and any juice, 50g (2oz) glace cherries, ½ a grated apple and 100g (3½oz) finely chopped chocolate and mix well.

Add the 50g (2oz) breadcrumbs, 75g (3oz) self-raising flour and 25g (1oz) ground almonds and fold in.

Spoon the pudding batter into the prepared bowl, packing it down well. Avoid over filling it, leave a little space (about 1-2cm) for it to expand during cooking. Cover with a sheet of greaseproof paper or baking parchment. Then cover with foil and tie securely with string. Sit the bowl in a saucepan on top of a trivet or upturned saucer. Pour boiling water down the side of the bowl into the pan so that it comes halfway up the sides of the bowl. Place the lid on the pan. Return the water to a boil then reduce the heat so that the water just simmers and steam the pudding for 2 ½ hours topping up the water as required.

Once cooked remove from the steamer or pan and remove the covers. Allow to cool completely then cover again with fresh parchment and foil. Store in a cool dry place until required.