Figgy Pudding

Instructions

1. In a medium microwave-safe bowl, mix dried fruit and zest with brandy. If needed, add water to cover fruit. Cover bowl with plate; microwave on high 2 1/2 minutes. Set aside to steam until room temperature.
2. In medium bowl, stir cake and spice mix together. Add fruit/brandy mix, egg, apple and almonds. Stir until thick and sticky.
3. Butter a 2 1/2 quart oven-safe bowl and line bottom with parchment paper. Add batter and smooth the top. Place a lightly buttered piece of parchment paper cut to fit top of bowl with butter touching batter. Cover tightly with two layers of foil, securing with kitchen twine.
4. In a large pot full of simmering water, fold a kitchen towel and place at bottom of pot before carefully placing bowl in water. Water should come halfway up bowl’s sides.
5. Cover pot and steam bowl over low heat for 1 1/2 hours. Check water level every half hour. Add water as needed to keep level halfway up side of bowl. Carefully remove bowl from pot and cool for 5 minutes.
6. Invert bowl on serving plate. Set aside until pudding slides onto plate. Serve warm with powdered sugar, if desired.