Step 1

Place the dried fruit into a large bowl (cut up any large pieces of apricot or fig so that all the fruit pieces are roughly the same size). Pour over the brandy or whisky.

Step 2

Add the grated orange zest to the fruit, then pour over the orange juice.

Step 3

Mix all of the bowl contents together until well combined. Cover the bowl with cling film and set aside in a cool place overnight.

Step 4

The next day, lightly grease two 1.2 litre/2 pint pudding basins with the melted butter and place a disc of greaseproof paper into the base of each.

Step 5

In a very large mixing bowl, cream together the softened butter and sugar until pale and fluffy using an electric whisk (this will take about five minutes).

Step 6

Whisk in the beaten eggs, a little at a time, incorporating each addition into the batter before adding the next. (NB: If the mixture starts to curdle, just whisk in a spoonful of flour.)

Step 7

When all of the eggs have been incorporated into the mixture, add the soaked fruit and soaking juices and stir well to combine.

Step 8

Add the flour and the breadcrumbs to the mixture and stir to combine.

Step 9

Add the nuts and spices and mix gently until well combined. (NB: The mixture should be of dropping consistency.)

Step 10

Spoon the mixture into the prepared pudding basins and cover with a double layer of greaseproof paper and a single sheet of aluminium foil. Tie with string.

Step 11

Prepare a steamer and steam the puddings for four hours. You can eat the puddings at this stage, or you can cool them completely and store them, in their basins, for 2-3 months, in a cool dark place, re-steaming them for two hours before serving.

Step 12

To serve, carefully remove the puddings from the basins and turn each out onto a serving plate.

Step 13

Garnish the top of the puddings with the cherries. Carefully set the brandy alight using a match. Allow the flames to flare up, then pour the brandy over the puddings. (CAUTION: Keep the flame well away from the eyes, hair and face.)

Step 14

Garnish each serving with a few extra cherries and serve with custard, thick cream or ice cream.