Put the mixed fruit and squash in a large bowl and give it a mix. Pop in the microwave for 90 seconds. Stir.
Add the orange juice and the lemon zest and juice. Give it another mix.
Stir in the grated apple and egg.
Add the flour, sugar, suet, breadcrumbs, mixed spice, nutmeg, cinnamon and baking powder.
Fold together to give a wet, loose batter.
Cover the bowl tightly and chill in the refrigerator for at least one hour - or overnight if you have time. The mixture will firm up a little once chilled.
Transfer the mixture into a greased 1-pint pudding basins. Fit the lid.
Place the pudding basin in a saucepan and add boiling water one third of the way up the pudding basin.
Place the lid on the saucepan and simmer for 3 hours. Check the water level occasionally and top it up if it looks like it might boil dry.
Carefully remove the pudding from the saucepan and leave to cool with the lids off. Once cold, place the lid back on the basin and store the pudding in the refrigerator. Note: Due to the lack of alcohol in this pudding, it cannot be stored long-term
On Christmas Day, steam the puddings the same way for an hour.
Serve on its own, or with pouring cream, ice cream or custard! Delicious!