Soak the mixed fruit, cranberries, and zests in the clementine and lemon juices for 3 days, stirring daily.

Keep the bowl covered with a tea towel.

Butter a 1-litre pudding basin and line the bottom with a greaseproof paper circle.

Make the Pudding Mixture:

Beat together the softened butter and dark muscovado sugar until pale and fluffy.

Sift in the flour, cocoa, and mixed spice.

Stir to combine.

Add the beaten eggs and mix well.

Stir in the grated apple, soaked fruits, and their liquid.

Add the breadcrumbs, chopped cherries, and dark chocolate chips.

Mix thoroughly.

Optionally, add 2 tbsp of orange liqueur for an adult twist.

Fill the basin with the pudding mixture.

Cover the mixture 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 to prevent it from touching the bottom.

Fill halfway up the basin with hot water.

Bring to a simmer, cover the pan, then steam for 2 hours.

Once cooked, allow the pudding to cool slightly before turning it out onto a serving plate.