Step 1

Place dried fruit, sugar, butter, rinds, juices and Guinness in a medium saucepan. Stir over medium-low heat until butter melts and liquid comes to a simmer. Cook, stirring, over medium heat for 4 minutes or until thickened slightly. Cool to room temperature.

Step 2

Preheat the oven to 180°C (160°C fan-forced). Grease eight 1-cup (250ml) ovenproof dishes.

Step 3

Stir sifted flour, breadcrumbs, spice and apple into fruit mixture, then stir in eggs and brandy until combined. Spoon mixture evenly among dishes. Cover each dish with a piece of pleated baking paper and foil. Secure each with an elastic band or kitchen string. Fold foil over string so it doesn’t touch water during cooking.

Step 4

Place dishes in a large baking dish. Pour in enough boiling water to come halfway up the side of dishes. Bake for  3 hours. Turn oven off, leave puddings in oven for 15 minutes, turn puddings out.

Step 5

Serve hot with Brandy Butter, Caramel Brandy Sauce and candied orange slices.