Soak the mixed fruit, cranberries and
zests in the clementine and lemon juices
for 3 days, stirring daily, keeping the bowl
covered with a tea towel.
Butter a 1-litre pudding basin and line
the bottom with a greaseproof paper
circle. Beat together the butter and sugar
until pale and fluffy. Sift in the flour, cocoa
and spice, then stir in before adding the
eggs. Stir in the apple, soaked fruits and
liquid. Add the breadcrumbs, cherries,
and chocolate chips, mixing thoroughly.
Fill the basin with the mixture, then
cover with a double thickness of
greaseproof paper, pleated in the middle.
Cover this with a layer of foil, pleated in
the middle, then tie tightly with string.
Place the pudding in a large saucepan
on a trivet or upturned saucer so it doesn’t
touch the bottom, then fill halfway up the
basin with hot water. Bring to a simmer,
cover the pan, then cook for 2 hrs.