Sloe gin ‘figgy’ Christmas pudding

Method

1. Mix the dried fruit, mixed peel, sloe gin, both zests and orange juice in a non-metallic bowl, cover with cling film and soak overnight (giving the mixture a stir now and then).
2. The next day, put the breadcrumbs, flour, a pinch of fine sea salt, spices, sugar and almonds in a mixing bowl and stir. In a small bowl, beat the eggs and treacle, then add to the dry ingredients with the melted butter, apple, soaked fruit and any juices left in the bowl. Mix well (see Know-how) and taste – add more mixed spice or sloe gin if you like.
3. Using the basin as a template, cut one small disc of non-stick baking paper to fit in the base and another to fit just inside the top rim. Line the basin with the smaller disc, spoon in the mix and press the larger disc onto the surface. Cover with a piece of greased and pleated greaseproof paper, then tie with string just under the rim. Cover with pleated foil, then tie again. Tie string over the top to make a loose handle to help you lift the hot bowl. Trim excess paper and foil so it hangs 5cm below the string (see Know-how).
4. Put a trivet or upturned saucer in the base of a large deep pan (with a lid), add 5cm water, then bring to the boil. Lower the pudding into the pan, cover, then reduce the heat so the water is just simmering. Steam gently for 8 hours, checking the water level every hour and topping up with boiling water when needed. Remove the pudding from the pan and leave to cool. Replace the greaseproof paper and foil with new, then store (see Get Ahead).
5. On the big day, steam the pudding, as above, for 1½ hours (see tip).