1. Dice prunes and pineapple. Add raisins and sprinkle with rum. Marinate for approx. ½ hour.

2. Using the dough hooks of a hand mixer, knead together the candied lemon and orange peel, breadcrumbs, flour, butter, brown sugar, lemon zest and juice, eggs, pinches of spice and nuts. Fold in prepared ingredients.

3. Transfer mixture into a greased and breaded pudding basin of approx. 800 ml, preferably one with a sealable lid, pressing in slightly. Seal basin (as an alternative, cover with baking parchment and seal tightly with cooking twine) and simmer for approx. 2 hours in a bain-marie.

4. Remove pudding from water, let rest for 10 minutes and remove from basin. Let the pudding cool completely and store in a cool place for at least three weeks.

5. A few hours before serving on Christmas Day, soak the gelatine for the stuffing in cold water. Peel oranges with a sharp knife, completely removing the outer pith. Section the orange, using the dividing pith as a guide. Cut figs into slices.

6. Briefly bring the prepared fruit, sugar, and apple juice to a boil. Season with anise and a large pinch of cinnamon. Let cool slightly. Drain and squeeze out the gelatine, then dissolve it in the fruit mixture.

7. Hollow out a tubular cavity in the middle of the pudding (do not cut through to the bottom; save pudding pieces for another use) and fill it with the fruit mixture. Mix the candied fruit with the heated marmalade and spread it onto the pudding. Refrigerate the pudding for approximately 1 hour.

8. Take the pudding out of the refrigerator in sufficient time before serving and serve garnished with kumquat halves.