In a medium bowl, stir together raisins, dried cranberries, glacé cherries, mixed peel, apple, ginger, and orange zest. Drizzle with the brandy and stir to combine. Cover with clingfilm/plastic wrap and refrigerate at least 24 hours, or up to 3 days.

Preheat oven to 180° C / 355* F. Set oven rack to lower position. Generously grease a 12-cup muffin tin and line the bottom of each up with a circle of parchment.

In a large bowl, whisk together dark brown sugar, breadcrumbs, all purpose flour, mixed spice, ground cinnamon, and ground cloves.

Stir in the grated butter, black treacle, beaten egg, and brandy. Mixture will be clumpy and slightly dry.

Add the soaked fruit and stir until fully combined.

Spoon batter into prepared muffin tin, dividing it equally between the 12 cups and filling each up to the top. (Depending on the size of the muffin tin you’ve chosen, you might have enough batter to make a few extras—I made 14 puddings.) Pat down gently with your fingertips.

Place a sheet of parchment on top of the entire tin. Sit muffin tin inside a half-sheet rimmed baking tray. Boil a kettle of water. Place tray in oven and pour water into rimmed baking tray, so it surrounds the muffin tin.*

Bake 50-60 minutes**, or until a toothpick or cake tester comes out clean. Very carefully remove the tray from the oven.

Turn puddings out onto a wire rack.

Carefully peel away the parchment circles.

Serve hot, accompanied by custard (such as Bird’s Original Custard Powder), whipped cream, brandy butter, or vanilla ice cream. Or, allow to cool and refrigerate until ready to serve. Store Christmas puddings in the refrigerator for up to 2 weeks.