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Combine dried fruit and rum in a bowl, cover with plastic wrap and stand at room temperature to soak overnight.
The next day, grease a 2L pudding basin and place a small round of baking paper in the base. Place butter and sugar in an electric mixer and beat until thick and pale. Add vanilla, then add the eggs, one at a time, beating well after each addition. Stir in the apple and chocolate chips until combined, then stir in the flour, mixed spice, breadcrumbs, citrus zests, treacle, soaked fruit and any leftover soaking rum. Pour into the pudding basin.
Cut a square of baking paper and a square of foil. Place the paper on the foil and fold to make a pleat in the centre. Place over the basin, foil-side up, then tie with kitchen string to secure. Place the pudding basin in a large saucepan and pour in enough boiling water to come halfway up the side of the basin. Cover with a lid and simmer over low heat for 6 hours, topping up with water as necessary. Remove the pudding basin from the saucepan and stand for 15 minutes before inverting onto a serving plate.
Meanwhile, for the white chocolate sauce, place the chocolate, cream and brandy in a saucepan over low heat and cook, stirring, for 2–3 minutes, until the chocolate has melted.
Remove 1 tablespoon chocolate mixture and combine with cornflour, then stir into remaining chocolate mixture and cook, stirring, for 2–3 minutes until thickened.
Serve the pudding with the warm white chocolate sauce. The pudding will keep refrigerated for up to 1 month. To reheat the pudding, bring to room temperature, then place in a saucepan and repeat simmering process for 1 hour. Serves 8-10.
Recipe by Valli Little.
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