Step 1

Combine mixed fruit, apple, sherry, rind, mixed spice and cinnamon in a large bowl. Cover with plastic wrap; stand at room temperature overnight.

Step 2

Grease a 2 litre (8-cup) pudding basin or steamer with a little dairy-free spread. Line base with a small round of baking paper. Arrange the clementine slices in the base of the pan in a circular pattern, slightly overlapping each other. Place a 30cm x 40cm piece of baking paper on top of a piece of foil cut to the same size; fold a 5cm pleat crossways through the centre.

Step 3

Beat spread and sugar in a small bowl with an electric mixer until pale. Beat in eggs, one at a time. Stir egg mixture into fruit mixture. Add breadcrumbs and combined sifted flours; stir to combine. Spoon mixture into basin; top with the pleated baking paper and foil, paper-side down (this allows the pudding to expand as it cooks); secure with kitchen string (or the lid).

Step 4

Place an inverted saucer in the base of a large saucepan; place pudding basin on the saucer. Pour enough boiling water into the pan to come halfway up the side of the basin; cover with a tight-fitting lid. Boil pudding for 6 hours, replenishing with boiling water as necessary to maintain water level.

Step 5

Remove pudding basin from water. Stand pudding for 10 minutes before turning out. Serve pudding topped with a sprig of thyme and drizzled with golden syrup.