Combine sultanas, currants, raisins, chopped dried figs, quartered glace cherries, black treacle, extra virgin olive oil, grated apple, and whiskey in a bowl.

Let the mixture soak for at least 4 hours or overnight.

In a separate bowl, mix plain flour, molasses sugar, cocoa powder, mixed spice, and salt.

Add the beaten egg to the soaked fruit mixture and mix well.

Add the dry ingredients to the wet ingredients and mix well, being careful not to over-mix.

Place the mixture in a greased pudding basin.

Cover with a circle of greaseproof paper.

Place a large piece of foil on top of a large piece of greaseproof paper, fold in the center to make a pleat, and place the pleated papers on top of the pudding basin.

Tie tightly just below the rim of the basin with a long piece of string.

Tie a long loop across the top of the basin with another piece of string to act as a handle.

Place a heatproof saucer in the bottom of a large saucepan and sit the pudding on top.

Fill the pan with enough boiling water to come halfway up the side of the basin.

Cover the pan with a tightly fitting lid.

Bring the water to a boil, then reduce the heat and simmer gently for 4-5 hours.

Check the water level every couple of hours and add more boiling water as necessary.

Serve warm with clotted cream.