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1
Mix together the dried fruit, treacle, olive oil, apple and whiskey and leave for at least 4 hours , or overnight if possible.
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2
Mix all dry ingredients together.
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3
Add the egg to the soaked fruit and mix well.
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4
Finally add the dry ingredients and mix well, but do not over-mix.
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5
Place the mixture in a pudding basin, 617cm (6 1/2 in) in diameter and 9cm (3 1/2 in) deep, and cover with a circle of greaseproof paper.
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6
Place a large piece of foil on top of a large piece of greaseproof paper, then fold in the centre to make a pleat.
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7
Place the pleated papers on top of the pudding basin and use a long piece of string to tightly tie just below the rim of the basin.
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8
With an extra piece of string, tie a long loop across the top, you can use this as a handle to help lower and lift the pudding in and out of the pan.
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9
Place a heatproof sauce in the bottom of a large saucepan and sit the pudding on top.
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10
Fill the pan with enough boiling water to come halfway up the side of the basin, then cover with a tightly fitting lid.
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11
Bring the water to the boil, reduce the heat and simmer gently for 4-5 hours.
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12
Check the water every couple of hours, and add extra boiling water as necessary to maintain the water level until the pudding had cooked.
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13
Serve with clotted cream.
