Marinate dried fruits and chopped apple in orange juice and alcohol for one hour.
Cream butter, sugar, and orange rind until light and fluffy.
Beat in eggs gradually, adding a little flour if the mixture curdles.
Fold in sifted flour, mixed spice, breadcrumbs, nuts, and the soaked fruit mixture.
Spoon the mixture into a buttered 1.4 litre basin and press down.
Cover with pleated parchment and foil, then tie securely with string.
Steam for eight hours or boil for seven hours, topping up water as needed.
Prepare brandy butter by creaming butter with icing sugar and alcohol.
Cool the pudding completely, replace covers, and store in a cool place.
Reheat by steaming for two hours before serving.
Flame the pudding with warm brandy and serve with brandy butter.