Drain the cherries in a sieve over a bowl and cut them in half.

Peel and coarsely grate the pear.

In a large bowl, combine the cherries, pear, raisins, sultanas, and brandy.

Stir well and cover with cling film.

Heat the fruit mixture in the microwave on high for 3 minutes.

Let it cool for 5 minutes to allow the fruit to plump up.

Break the chocolate into squares while waiting for it to cool.

Add the chocolate and butter to the hot fruit, stir, and let it cool uncovered for about 15 minutes.

Rub 1 tbsp butter inside a 1-litre pudding basin.

Butter the top sheet of two overlapping foil sheets.

Fold a 3cm pleat across the middle of the foil.

Beat the eggs in a small bowl.

Sift flour, sugar, mixed spice, and cocoa powder onto the chocolatey fruit.

Add breadcrumbs, eggs, and salt.

Stir everything together with a wooden spoon, creating a wet mixture.

Transfer it into the buttered basin.

Cover the pudding with the buttered foil, scrunching it over the edge of the basin.

Tie string under the lip to secure.

Place a heatproof saucer in a large saucepan, put the basin on top, and pour just-boiled water halfway up the basin.

Cover the pan and steam the pudding for 2 1/2 hours.

Check for doneness using a skewer.

Steam for an additional 15 minutes if needed.

To store, let the pudding cool and mature in a cool, dark place.

Don’t unwrap the foil.

Can be made up to two months before eating.

To reheat, steam for 30 minutes or microwave on medium for 5 minutes.

Remove the foil when microwaving, covering with cling film instead.

Break the chocolate into squares.

Put all sauce ingredients in a small pan and heat gently, stirring until smooth.

Serve the pudding topped with any remaining cherries, the chocolate sauce, and a dollop of double cream.