A day in advance (or a couple of hours before if in a hurry) place the mixed fruit, chopped blanched almonds and sherry into an airtight container. Gently shake the container to mix the sherry through and set aside until needed.
Place approximately 3 pieces of day old bread which has been roughly torn into your Thermomix bowl and blitz for 10 seconds, speed 7 to turn into breadcrumbs. Set aside until needed.
Place the butterfly into your Thermomix bowl and add the butter, brown sugar and vanilla extract. Mix for 20 seconds on speed 3.
Scrape down the sides of the bowl and mix again for 20 seconds speed 3.
Remove the butterfly and add the flour, mixed spice, cinnamon and ginger and mix for 10 secs, speed 4.
Scrape down the sides of the bowl and add the eggs and breadcrumbs and mix for 10 seconds speed 4.
Add the soaked fruit and almonds and mix 20 seconds, speed 3, REVERSE to combine.
Transfer the mixture to a non stick 1.6 litre pudding tin (mine was a non stick one approximately 13cm wide) and cover the top with a layer of baking paper and foil. ** Please check your tin prior to starting this recipe to make sure it will fit in the varoma basket. You can use a smaller pudding tin (down to 1.4L)
Place the pudding steamer in the bottom of varoma basket. Add 1700g of water to a clean Thermomix bowl and cook for 60 minutes, varoma temp, sp 1.5.
Add more water to bowl if needed (please be careful when removing the varoma from your Thermomix) and cook for a further 60 mins at the same temp/speed. Add more water again and cook another 60mins same temp/speed, check your pudding and if the colour still isn't even and it's not cooked through, add some extra water to bowl if needed and cook for a further 30 mins var temp, sp 1.5.
Once cooked, allow your pudding to cool in the tin before wrapping in a layer of baking paper and foil and storing in a dark, cool place until needed.