In a large mixing bowl mix all the dried fruit, mixed peel, orange and lemon zest and spices together. Add the orange and lemon juice, cold tea and brandy or rum, and leave to soak overnight.
After soaking, mix in the grated apple, chopped almonds, brown sugar and black treacle. Grease 2 x 1-litre pudding basins with butter.
In another bowl, mix the butter, breadcrumbs, rice flour, corn flour, baking powder and salt together, then gradually beat in the eggs until the mixture is smooth. Stir into the soaked fruit mixture.
Spoon the mixture into the greased pudding basins to two-thirds full. Cover the basins with a layer of greased greaseproof paper and foil, and secure around the edge of the bowl with string.
Steam in a large pan (or in 2 separate pans if easier) for 8 hours, checking occasionally to top up with more water if necessary.
Remove the pudding basins from the pan and leave to cool. To store, cover the puddings with fresh greaseproof paper, foil then cling film, and place somewhere cool and dry.
On Christmas day, steam the puddings for a further 6 hours before serving.
* Allergen information: Customers are advised to check allergen warnings on products at the time of purchase as allergen information on products is subject to change after publication of this recipe.