Combine raisins, sultanas, self-raising flour, grated butter, breadcrumbs, muscovado sugar, chopped mixed nuts, ground cinnamon, and ground mixed spice in a mixing bowl.

Stir in milk and the egg until well combined.

Grease a 1.5-litre pudding bowl with butter and pour the pudding mixture into it.

Cover the pudding with a double layer of buttered foil, making a pleat in the center to allow the pudding to rise.

Tie the foil securely with string.

Place the pudding in a steamer or a large pan with simmering water, coming halfway up the sides of the bowl.

Steam, covered with a lid, for 2.5 hours.

Check the water level during cooking and top up if necessary.

If serving immediately, unwrap and invert the pudding onto a deep plate.

In a pan, combine butter, light muscovado sugar, double cream, and vanilla extract.

Bring slowly to a boil, stirring constantly.

Allow to bubble away for 2-3 minutes until the sauce is pale caramel in color and slightly thickened.

Remove from heat.

Pour the warm butterscotch sauce over the pudding.

Decorate with whole mixed nuts.

Slice the Nutty Spice Delight Pudding and serve with an extra drizzle of butterscotch sauce.