Mandarin-in-the-middle Christmas pud recipe | Good Food

Ingredients

• cream or brandy butter, to serve
• 140g raisins
• 140g sultanas
• 140g currants
• 140g glacé cherries halved
• 50g blanched almonds chopped
• 1 medium Bramley apple peeled, cored and grated to give 175g/6oz flesh
• 50ml orange liqueur (I used Cointreau)
• 150ml medium or sweet sherry
• zest and juice 1 orange
• 140g cold butter plus extra, softened, for greasing
• 175g dark muscovado sugar plus 2 tbsp for coating the bowl
• 175g fresh white breadcrumbs
• 140g self-raising flour
• 1 heaped tsp ground mixed spice
• 2 large eggs beaten
• 1 firm mandarin or large seedless clementine, weighing about 140g/5oz
• 400g white granulated sugar (it must be white for colour)
• 2 tbsp orange liqueur