Soak sultanas, raisins, figs, candied peel, apricots and cherries in brandy overnight.
Grease two 500ml pudding bowls (ovenproof mixing bowls like Pyrex) and cut and grease two circles of baking paper large enough to cover the top of each pudding bowl.
Mix grated apple, orange juice and zest, beaten eggs, butter, sugar, breadcrumbs and flour together in a large mixing bowl.
Stir through soaked fruit with brandy, spice and coins.
Divide mixture between greased dishes and cover with greaseproof paper.
Place each pudding bowl in a saucepan. Fill with enough boiling water to come halfway up the sides of the bowl.
Cover with a lid and steam for 3½ hours, adding more water throughout the cooking process.
Remove from saucepan and allow to cool. Remove paper, drizzle with brandy and cover with clingfilm or muslin.
Store in a cool, dry place until Christmas, remembering to drizzle with brandy every week.
Steam puddings until heated through and serve with custard, brandy butter or whipped cream
This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.
