• In a large bowl combine dried fruit and Marsala, cover and stand overnight.
• Using an electric mixer, beat together butter and sugar until pale and fluffy, then slowly beat in eggs, one at a time. Sieve together flour, salt, bicarbonate soda and spices. Add to the butter mixture in batches, alternating with soaked fruit mixture. Stir through breadcrumbs and macadamias.
• Brush a 1.8 litre-capacity pudding basin with butter, line the base with a circle of baking paper and dust with flour. Pour pudding mixture into the basin and top with another circle of baking paper. Cover with 2 layers of foil and tie with string.
• Place pudding into a large saucepan with a wire rack or tea towel lining the base. Fill with enough water to come halfway up the side of the bowl. Cover and simmer for 6 hours, topping up water if needed.
• To serve, remove from the saucepan and carefully remove the foil and baking paper. Place a serving plate on top, turn it upside down and lift away the basin. Serve with Marsala custard (recipe follows).

Marsala custard

• Combine milk, cream, vanilla bean and seeds in a saucepan and bring to simmer over low heat. Remove vanilla bean and set aside. Whisk egg yolks, sugar and Marsala in a large bowl, whisk in warm milk mixture and return to saucepan. Stir constantly with a wooden spoon over low heat for 10 minutes or until thickened and custard coats the back of the spoon.