Step 1 In a large bowl, mix dried fruit, citrus zest and juices, mixed spice, tea and brandy together and allow to soak overnight.
Step 2 The next day, mix in table spread, apple and sugar.
Step 3 In another bowl, mix breadcrumbs, flour, baking powder and cocoa, then gradually beat in eggs until smooth. Stir into the soaked fruit.
Step 4 Grease a 1.2-litre pudding basin with table spread and fill with the mixture.
Step 5 To microwave: cover with cling wrap and secure with an elastic band. Microwave on medium for 15 minutes, rest for 5 minutes, then cook for a further 10 minutes, until just springy to the touch in the middle. Leave to rest for 10 minutes. Or, to steam: cover the top with a circle of baking paper. Fold a pleat 2cm across in the middle of a piece of foil and cover the top of the basin. Tie string around the rim of the basin to secure. Put an upturned saucer in a deep saucepan, sit the pudding basin on top and add boiling water to the saucepan until it reaches halfway up the basin. Cover and steam for 8 hours, topping up with boiling water when needed.
Step 6 Remove basin. Turn pudding out from the basin and serve, decorated with holly.