put the dried fruit in a large bowl and add the brandy and orange juice, then mix together well and leave for half an hour
add the polenta, apple, butter, almonds, zests, treacle and spices and mix well again; then cover with clingfilm and leave for an hour
add the eggs and mix thoroughly – the resulting mixture should be fairly wet, so add a little more juice if it feels dry
grease well a 1 litre pudding basin and put a small disc of buttered greaseproof paper in the base; spoon enough mixture into it to come almost to the top, then smooth the top; cut a circle of greaseproof paper large enough to fit on top of the pudding basin, then cut a piece of foil at least 7.5cm larger than the top of the basin and make a pleat in the centre; butter the circle of greaseproof paper and place, buttered-side down on top of the pudding, then cover the top of the basin with the foil; smooth the foil down the sides and firmly tie a piece of string around, then trim away any excess foil
pour 5cm water into a pasta saucepan which has its own colander; bring the water to the boil then lower the colander with the pudding basin in it into the saucepan; reduce the heat to a simmer and put the lid on; steam the pudding for 1 ½ hours
after this time, leave the pudding to stand for half an hour before carefully unmoulding it; serve with crème fraiche
Serving Size Makes 1 pudding