250 gms butter 250 gms sugar 4 eggs 60 gms flour 1/2 teaspoon mixed spice 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 250 gms soft breadcrumbs 1 kg mixed fruit 125 gms chrystallized cherries 125 gms preserved figs 125 gms preserved ginger 1 carrot, grated 125 gms whole blanched almonds grated rind of 2 oranges and 1 lemon 4 tablespoons beer 4 tablespoons brandy
In a large bowl cream the butter with the sugar. Add the eggs one at a time, beating well after each addition. Add the flour, spices salt and breadcrumbs, and mix well. Finally, stir in the remaining ingredients, adding the beer and brandy last.
Place a small circle of buttered parchment paper in the bottom of a large pudding bowl. Pour in the pudding mixture. Cover the bowl with two sheets of heavy foil, pleated down the centre and secured with string so that no water can get into the pudding as it cooks.
Place the pudding in a large saucepan and pour in hot water to come 3/4 of the way up the bowl. Cover the pan and simmer the pudding for 6 hours, topping up the water from time to time as necessary. Take care that the water does not boil dry. Remove the bowl from the water and store it, covered in fresh foil, in a cool place.
Reheat the pudding in the same way as it was cooked, simmering for 2 hours. Turn out onto a large plate and serve with brandy sauce.