| 1. | Place mixed fruit, sultanas, brandy and grated lemon rind into a bowl and mix well. Set aside. Grease a 1.5 litre pudding basin, lining the base only with a double layer of baking paper. |
| 2. | Sift flour, mixed spice and sugar into a large bowl. Stir in slivered almonds, beaten eggs, cooled butter, buttermilk and prepared fruit, mixing well. Spoon the mixture into prepared pudding basin, smoothing the top. Place 2 rounds baking paper straight onto the pudding mixture. |
| 3. | Fold in half a 52cm long piece of foil, then make a 3cm pleat in the middle (this allows for any expansion of the pudding). Place foil over pudding and secure tightly with string. |
| 4. | Place a wire rack onto the base of a large saucepan, ½ fill with water and bring to the boil. Carefully place pudding onto wire rack making sure the water level comes about halfway up pudding basin. Cover and simmer for 2 hours, replenish water when needed. |
| 5. | Remove from water, stand for 10 minutes before turning out. Decorate with apricots and oranges. Serve drizzled with golden syrup. |
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