Figgy pudding

Chop the figs, dates and prunes into pieces using kitchen scissors. Place in a bowl and pour over the brandy. Leave to soak overnight.

The next day stir together the flour, sugar, spice, breadcrumbs, orange zest and juice and eggs until well combined.

Spoon the mixture into a 1 litre/2 pint pudding bowl. Cut a double circle of baking parchment that is much larger than the pudding basin, make a pleat in the centre then place over the pudding basin and cover with a circle of pleated foil.  Secure well with string, and loop a string handle over the top.

Place a saucer in a large pan, add the pudding then pour in some boiling water until it covers three quarters of the way up the pudding.

Cover the pan with a tight fitting lid. Bring to the boil, then lower the heat and simmer four hours, topping up the water as necessary throughout.

Remove from the pan when cooked. Turn the pudding out and serve with custard.