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In a large bowl soak the dried mixed fruit in orange juice for an hour minimum, stirring occasionally.
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In another bowl, cream together the butter and sugar, beat in flour, mixed spice and egg.
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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.
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Throw in the dried fruit and any remaining fluid, add chopped and peeled bramley apple and mix thoroughly.
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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.
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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.
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Carefully left from the pressure cooker/oven and allow to cool slightly before turning out the pudding.