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1
Put the dried fruit, chopped figs and the stout into a mixing bowl.
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2
Stir well then cover with clingfilm and leave to soak for 8-12 hours, or overnight (if possible give the mixture the odd stir now and then).
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3
Next day, beat the butter with the sugar and honey in a large mixing bowl, using an electric whisk or wooden spoon.
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4
Gradually beat in the eggs, beating well after each addition and fold in the flour until evenly mixed.
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5
Prepare a two pint pudding basin by buttering its sides and lining with greaseproof paper.
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6
In another bowl, mix the breadcrumbs with all the spices, grated apple, almonds and pinenuts.
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7
When thoroughly combined stir into the egg mixture with the soaked fruit (and any liquid in the bowl).
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8
Break or chop the chocolate into small pieces and stir into the pudding mixture, making sure the chocolate is evenly distributed.
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9
Spoon into the prepared basin.
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10
Tap the bowl gently on the work top to expel any air pockets then cover with a layer of greased greaseproof paper pleated in the middle to allow for expansion, then foil (or use a snap-on lid).
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11
Tie securely with string and loop the string across the top to make a handle for easy removal.
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12
Steam or boil the pudding in a pan of boiling water: stand the bowl on an upturned saucer then pour in boiling water from the kettle so the water comes 2/3 up the side of the bowl.
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13
Simmer gently for 3 1/2 hours, topping up with boiling water from time to time so the pan doesn't boil dry.
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14
Remove the bowl from the pan and when cold cover with fresh paper and foil.
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15
Store in the fridge for up to month.
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16
To serve: steam or boil as before for 2 hours.
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17
Turn out onto a platter to serve.
