Step 1 Place dried fruit, apple, lemon zest and apple juice in a large bowl. Cover and leave mixture to stand overnight.
Step 2 Sift flours and baking powder into a separate bowl. Place table spread, brown sugar and golden syrup in another large bowl; beat with an electric mixer until light and creamy. Add egg, beat, then add egg whites one at a time, beating between additions until mixture just combines. Add fruit mixture, sifted dry ingredients, breadcrumbs, vanilla extract and mixed spice; stir to combine.
Step 3 Spray 12 x 2/3 cup-capacity pudding basins with cooking oil. Line each base with a circle of nonstick baking paper. Divide pudding mixture evenly among basins. Top each with a square of baking paper and a square of foil; secure with either kitchen string or pudding-basin lids.
Step 4 Divide puddings between two large saucepans set on trivets. Fill pans with enough boiling water to reach halfway up sides of basins. Cover pans with tightly fitting lids and boil for 1 1/2 hours, topping up with boiling water as needed. Leave puddings to stand for 10 minutes, then turn out.
Step 5 Spoon 2 tablespoons custard onto each warm pudding and serve.