• Warm the apple juice in a pan and then add the mixed fruit and leave to soak and cool.
• Heat the sugar with 1 tablespoon of water in a heavy based saucepan, stirring until it darkens to a rich medium nut brown colour.
• Pour this into the pan or bowl with your fruit. This will harden into toffee and may sizzle, so you will have a lump of toffee in some liquid, but do not panic, after about 20-30 mins cooling time, by stirring, you will be able to re incorporate this back into a liquid consistency.
• Click here to start a 30 minute timer
• Combine this fruit and sugar mix with all the remaining ingredients in a mixing bowl, stirring well.
• Pour into a greased 5.5 to 6.5 inch pudding basin, made of microwave safe plastic, glass or pyrex.
• This mix can then be microwaved, on full power for 2 sets of 3 minutes with a standing time of 3 minutes in the middle. If after the pudding has rested for a further 5 minutes it isn't set, you can add another 2 minutes.
• Alternatively you can steam it on your hob for approximately 2 hrs or in your slow cooker on low for approximately 6 hours.
• The end result will not have a runny centre, so aim for a set texture, but still dark and glossy and moist.

To Serve

• serve with 100 ml whipped whipping cream