In a large bowl mix the raisins, sultanas, currants and dark brown sugar.
Add the breadcrumbs, flour, suet and ground almonds. Mix thoroughly.
Add the peel, cherries and apricots. Mix thoroughly.
Add the zest, mixed spice and cinnamon. Keep mixing.
Grate the unpeeled apple into the bowl.
Add the eggs. Mix thoroughly. You’ll start to feel the mixture firming up, making it harder to stir.
Lastly, stir in the treacle, brandy and ginger wine, making sure that everything is thoroughly mixed in.
Cover the bowl and leave in a fridge for 24 hours to let the flavours infuse.
Transfer the mixture into pudding bowls and pat down with the back of a spoon. Make sure to leave a gap at the top of the bowl.
Cover with a disc of greaseproof paper and tightly wrap the bowl in cling film.