1. In a large bowl put all the fruit, mixed spice, zest, juice, and brandy and stir it well. Cover and leave to soak overnight.
2. With soft butter, grease a 2lb pudding bowl and put a disc of baking parchment in the base.
3. Mix the egg into the fruit mixture, then stir in the ground almonds and chopped blanched almonds, the flour and breadcrumbs. Finally, grate in the frozen butter, stirring as you go.
4. Spoon the pudding into the basin, and press down firmly to flatten with a large spoon. Cover with a sheet of baking parchment and a sheet of foil, folding a pleat down the middle, this allows for expansion. Tie it tightly with kitchen string. Put the bowl in a deep, large saucepan on an upturned saucer, and pour boiling water around it, to a third of the way up the side of the bowl.
5. Cover the saucepan with the lid and steam the pudding for 4 hours, topping up with more water regularly so that it does not get dry.

To cook in Microwave

• Cook it in the microwave by leaving off the tin foil. Put the pudding on the plate and microwave on medium for 20-25 minutes, until a skewer inserted into the middle comes out clean

To cook in a slow cooker

• Pour boiling water around the sides up to one third, cover, and cook for 8 hours on low, topping water when needed.

To reheat on Christmas Day, steam or slow-cook the pudding for 1 hour, or microwave for 10 minutes.