1. In a large bowl soak the dried mixed fruit in orange juice for an hour minimum, stirring occasionally.

2. In another bowl, cream together the butter and sugar, beat in flour, mixed spice and egg.

3. Blitz the bread into crumbs in a food processor and add to the creamed mix along with flaked almonds or lightly chopped blanched whole almonds.

4. Throw in the dried fruit and any remaining fluid, add chopped and peeled bramley apple and mix thoroughly.

5. Grease a 1ltr pudding basin (I used a Pyrex glass one), cover with tin foil pleated in the middle and tie string around to hold down.

7. If pressure cooking, place in pressure cooker on high for 70 mins, naturally realise the steam. Alternatively, if steaming in the oven, stand the basin in a roasting tin half fiilled with in an oven preheated to gas mark 3/160c for 6 hours.

8. Carefully left from the pressure cooker/oven and allow to cool slightly before turning out the pudding.