Place dried fruit, sugar, butter, rinds, juices and Guinness in a medium saucepan. Stir over medium-low heat until butter melts and liquid comes to a simmer. Cook, stirring, over medium heat for 4 minutes or until thickened slightly. Cool to room temperature.
2.
Preheat the oven to 180°C (160°C fan-forced). Grease eight 1-cup (250ml) ovenproof dishes.
3.
Stir sifted flour, breadcrumbs, spice and apple into fruit mixture, then stir in eggs and brandy until combined. Spoon mixture evenly among dishes. Cover each dish with a piece of pleated baking paper and foil. Secure each with an elastic band or kitchen string. Fold foil over string so it doesn’t touch water during cooking.
4.
Place dishes in a large baking dish. Pour in enough boiling water to come halfway up the side of dishes. Bake for 3 hours. Turn oven off, leave puddings in oven for 15 minutes, turn puddings out.
