BY SAVOR THE FLAVOUR
Make it 4 weeks in advance
Soak the fruit for 1-12 hours
Store away for 1 month before serving
Use a jar lid to raise the pud in the pot
Keep the pot half full of water while steaming
Cream the butter and sugar until light and fluffy, then beat in the molasses and eggs with a couple spoonfuls of flour.
Stir in the flour, breadcrumbs, baking powder, orange zest, and spices, then mix in the soaked dried fruit and any liquid.
Pack the mixture into a greased pudding basin, then cover with parchment and foil and tie on a string handle.
Place a jar lid at the bottom of a Dutch oven, then put the pud on top. Fill the pot halfway with boiling water and simmer for 4 hours.
The pudding is cooked when a skewer comes out clean. Let it cool completely, then recover and store away for 4 weeks.
Reheat the pudding by steaming it for 1 ½-2 hours, then serve with brandy butter. Flame with brandy before serving if desired.