Spray a 1,5 litre glass mixing bowl that fits inside a large saucepan with non-stick spray and line the base with wax paper.
Sift the cake flour and spices together in a mixing bowl. Grate the cooking fat and add.
Add the sugar and breadcrumbs and rub in the cooking fat with your fingertips till well blended.
Add the grated orange rind and juice.
Combine the apple, cherries, nuts and the remaining dried fruit.
Whisk the eggs lightly and mix into the fruit mixture.
Add the ginger beer and mix everything well together.
Add the fruit mixture to the dry ingredients and mix well.
Turn into the prepared glass bowl, pressing the mixture firmly into the bowl. (The bowl should be filled to the top with the mixture.) Line the top of the mixture with a round of wax paper.
Cover the glass bowl with 3 layers of aluminium foil and secure firmly with a piece of string.
Place the glass bowl on a wire rack in a large saucepan.
Pour enough hot water into the saucepan to come halfway up the sides of the glass bowl.
Cover the saucepan and cook the pudding for 5 hours over medium heat.
Replenish the water regularly with boiling water if necessary.
Remove the glass bowl from the saucepan and cool slightly. Turn the pudding out and cool completely. Wrap tightly in aluminium foil and store until needed.
Reheat the pudding by placing it in the glass bowl and steaming it for about an hour until hot.
Place on a pretty serving platter and insert a few well cleaned silver coins into the pudding. Serve with a wine or brandy cream sauce or with orange and brandy butter.
Makes 1 large pudding.