Fruit Mixture

1. Prepare the Fruit: Begin by chopping the prunes and dried apricots into smaller, bite-sized pieces. This ensures they are evenly distributed throughout the pudding and prevents large, overpowering chunks. Place the chopped prunes and apricots in a large mixing bowl.
2. Prepare the Apple and Orange: Peel, core, and dice the Golden Delicious apple into small, even pieces. Add the diced apple to the bowl with the dried fruits. Zest a large navel orange using a fine grater or microplane, being careful to avoid the bitter white pith. Add the orange zest to the bowl. Juice the zested orange and measure out ¼ cup of freshly squeezed orange juice. Pour the orange juice into the bowl.
3. Combine and Soak: Add the raisins, currants, and golden raisins to the bowl with the other fruits. Pour the brandy over the fruit mixture. Stir everything together thoroughly until all the fruits are well combined and coated with the orange juice and brandy.
4. Let it Macerate: Cover the bowl tightly with plastic wrap or a lid. Let the fruit mixture stand at room temperature for at least 1 hour, or preferably overnight, stirring occasionally. This soaking time allows the dried fruits to absorb the liquid, plump up, and become incredibly moist and juicy. The brandy and orange juice will infuse the fruits with their flavors, creating a richer and more complex taste.

Basin & Cover

1. Grease the Basin: While the fruit is soaking, prepare your pudding basin. Generously grease a 1.5-liter (6 ⅓ cup) pudding basin with softened butter. Ensure you grease the base and sides thoroughly to prevent the pudding from sticking.
2. Line the Base: Cut a circle of parchment paper to fit the base of the basin. Place the parchment circle in the bottom of the greased basin. This will make it easier to unmold the pudding after steaming.
3. Prepare the Cover: Cut a large sheet of parchment paper and a sheet of aluminum foil, both large enough to completely cover the top of the basin with a generous overhang of a couple of inches all the way around. Lightly butter the parchment paper on one side.
4. Create a Pleat: Fold the parchment paper in half and make a one-inch pleat in the center of the fold. Unfold the pleat. This pleat is crucial as it allows the paper and foil to expand as the pudding rises during steaming, preventing it from bursting.
5. Layer and Set Aside: Place the parchment paper (buttered side down) on top of the foil sheet. Set the prepared basin and cover aside until the cake batter is ready.

Making the Pudding

1. Cream Butter and Sugar: In a large mixing bowl, using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat the softened butter until it is lightened in color and creamy, about 2 minutes. This incorporates air into the butter, creating a lighter and fluffier pudding.
2. Add Sugar and Molasses: Add the packed light brown sugar to the bowl with the creamed butter. Beat together until the mixture is light and fluffy, another 2-3 minutes. Scrape down the sides of the bowl as needed to ensure everything is evenly combined. Mix in the molasses and orange zest, beating until well incorporated.
3. Incorporate Eggs: Add the eggs one at a time to the batter, beating well after each addition until fully incorporated. To prevent curdling, add a tablespoon of the all-purpose flour with the first egg. This helps the batter emulsify properly. Beat until the mixture is smooth and well blended, scraping down the sides of the bowl as necessary.
4. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, panko breadcrumbs, baking powder, and mixed spice until well combined. This ensures the baking powder and spices are evenly distributed throughout the batter.
5. Fold in Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, folding them in gently with a spatula or large spoon until just combined and smooth. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough pudding. Mix until the batter is free from streaks of flour and there are no lumps of unincorporated ingredients.
6. Add Almonds and Soaked Fruit: Stir in the chopped blanched almonds and the bowl of soaked fruit, along with any liquid that may have accumulated at the bottom of the fruit bowl. Mix thoroughly until the fruit and nuts are evenly distributed throughout the batter.
7. Fill the Basin: Pack the pudding batter into the prepared, greased, and lined basin. Press down gently to level the surface.

Steaming the Pudding

1. Cover the Basin: Lay the prepared parchment paper and foil cover (parchment side down) over the top of the basin. Press the covering firmly under the lip of the basin to create a tight seal.
2. Secure with Twine: Tie the cover securely just under the lip of the basin with strong kitchen twine. This will prevent water from getting into the pudding during steaming.
3. Trim and Seal: Trim off any excess parchment and foil, leaving about two inches of overhang all the way around. Roll up the foil edges to further seal the basin and prevent water from entering.
4. Create a Handle (Optional): Tie an extra piece of kitchen twine across the top of the basin to create a handle. This makes it easier to lift the hot basin in and out of the pot.
5. Prepare for Steaming: Place a sturdy jam jar lid or a heatproof saucer in the bottom of a large Dutch oven or stockpot. This elevates the basin and prevents it from sitting directly on the bottom of the pot, ensuring even steaming.
6. Steam the Pudding: Stand the basin on top of the lid or saucer in the Dutch oven. Pour boiling water into the pot around the basin, ensuring the water level comes halfway up the sides of the basin. The water should not reach the twine or the top of the basin.
7. Simmer and Cook: Cover the pot tightly with a lid and bring the water to a boil over high heat. Once boiling, reduce the heat to a low simmer and cook for 4 hours, maintaining a gentle simmer throughout. Check the water level periodically and add more boiling water as needed to maintain the halfway mark. Do not let the pot boil dry.
8. Check for Doneness: After 4 hours, the pudding should be a rich, dark brown color. To check for doneness, carefully insert a skewer or thin knife into the center of the pudding. If it comes out clean with no wet batter clinging to it, the pudding is cooked through.
9. Cool and Store: Remove the pot from the heat and carefully remove the lid. Let the pudding cool completely in the basin in the pot. Once cooled, remove the basin from the pot. Cover the basin with a fresh piece of parchment paper and foil, and store it in a cool, dark place for at least 4 weeks before serving. This maturation period allows the flavors to meld and deepen, resulting in a richer and more flavorful pudding. The pudding can be stored for several months in a cool, dark place.
10. Reheat: To reheat the pudding for serving, steam it again for 1 ½ to 2 hours, following the same steaming method as before.