Step 1

Grease a 1 litre (4 cup) metal pudding steamer and line the base with 2 layers of baking paper.

Step 2

Place your mixed fruit, orange peel, and orange juice into a saucepan and stir over a low to medium heat for 10 minutes or until the fruit has softened. Then remove from heat and allow to cool for about 30 minutes before stirring through the sherry.

Step 3

Place flours, bi carb soda, cinnamon, mixed spice, and nutmeg in a large bowl and stir to combine.

Step 4

Add almonds, butter, caster sugar, eggs, and fruit mixture and stir until well combined.

Step 5

Spoon mixture into prepared pudding steamer then smooth the top of the mixture and secure the lid.

Step 6

Place steamer into a large saucepan and add boiling water to the saucepan so that it come about half way up the sides of the steamer.

Step 7

Boil gently over a low heat for 2 hours and 45 minutes. Make sure to keep topping up the water in the saucepan as required. Pudding is cooked when a cake tester or skewer inserted into the middle comes out clean.

Step 8

Once cooked, remove steamer from the saucepan and allow to pudding to stand for 10 – 15 minutes.

Step 9

Turn pudding out onto a plate and serve** with cream, custard, and ice cream.