Mini brandyapricot puddings

1.Combine fruit, rind, juice, jam and brandy in a large bowl, mix well. Cover tightly with plastic wrap and store in a cool, dark place for one week, stirring every day.

2.Beat butter and sugar in a small bowl with an electric mixer until combined, beat in eggs one at a time. Add butter mixture to fruit mixture, mix well, then mix in sifted dry ingredients and breadcrumbs.

3.Fill a boiler three-quarters full with hot water, cover with a tight lid and bring to the boil. Wearing thick rubber gloves, dip calico squares, one at a time, into boiling water, boil 1 minute then remove, squeeze excess water from cloth. Spread hot cloths on bench, rub 2 tablespoons of extra flour into centre of each cloth to cover an area about 18cm (7¼-inch) in diameter, leaving flour a little thicker in centre where pudding `skin’ needs to be thickest.

4.Divide pudding mixture among cloths, placing in centre of each cloth. Gather cloths around mixture, avoiding any deep pleats, pat into round shapes. Tie cloths tightly with string as close to mixture as possible.

5.Lower puddings into the boiling water, tie ends of string to handles of boiler to suspend puddings. Cover, boil 2 hours, replenishing water as necessary.

6.Place wooden spoons through string loops, suspend from spoon by placing over rungs of upturned stool, hang 10 minutes.

7.Transfer puddings to board, cut string, carefully peel back cloth. Turn puddings onto a plate then carefully peel cloth away completely, cool. Stand at least 20 minutes or until skin darkens and pudding becomes firm.