375g packet sultanas (2¼ cups)
1 cup finely chopped dried apricots
½ cup brandy
Cooking oil spray
175g unsalted butter, melted
¾ cup caster sugar
¹∕³ cup honey
1½ cups fresh breadcrumbs
1 cup self-raising flour
3 tsps mixed spice
Vanilla custard, to serve
Combine sultanas, apricots and brandy in a large bowl. Stand, covered, overnight.
Lightly spray a metal pudding steamer (8-cup capacity) with oil. Line base and side with four, 3cm wide, strips of baking paper at different angles. (If not lined, pudding may be difficult to turn out.)
Add butter, sugar, honey, eggs and breadcrumbs to sultana mixture. Mix well. Stir in combined sifted flour and spice. Pour into prepared steamer. Smooth over top.
Place a piece of baking paper then foil over top of steamer. Tie firmly with string to secure. Cover with metal lid.
Place a small, heat-proof saucer in the centre of a removable bowl of a 5 to 6-litre capacity slow cooker. Sit steamer on saucer. Pour in enough cold water (about 8 cups) to come three-quarters of the way up the side of steamer. Cover cooker tightly with two sheets of foil. Cover with lid.
Cook on high for 5 hours. Remove steamer from cooker. Stand for 15 minutes. Remove lid, paper and foil. Turn out pudding onto a plate. Remove lining paper.
Serve warm pudding with warm or cold custard.