Zest the oranges. Zest the lemons. Chop the apple. Chop the mixed nuts. Shred the vegetable suet.
- 1 In a large bowl, combine the suet, flour, breadcrumbs, mixed spice, sugar, dried fruits, nuts and apple.
- 2 In a small bowl, whisk the orange and lemon zest with the eggs, Norfolk Nip and rum. Pour onto the fruit mix and stir well with a wooden spoon until well combined.
- 3 The mixture should be sloppy – add a little more Norfolk Nip if necessary. Now cover and leave in a cool place overnight.
- 4 Lightly butter a 2 pint pudding bowl. Spoon in the mixture, levelling the surface.
- 5 Cover the bowl with a layer of well buttered greaseproof paper then a layer of foil, both pleated in the middle to allow room for the cake to expand. Secure the greaseproof paper and foil with string. Tuck the foil under the greaseproof paper to ensure no steam gets in.
- 6 Put the bowl into a steamer or saucepan of simmering water (using an inverted saucer, metal pastry cutter or egg box as a trivet), making sure the water comes halfway up the side of the bowl.
- 7 Cover tightly and steam, topping up with water as needed, for 6-7 hours.
- 8 Carefully lift the bowl from the steamer or saucepan, leave to cool, re-wrap with fresh greaseproof paper and foil. Store in an airtight container in a cool, dark place for up to 3 months.