2 cups sultanas
1 1/2 cups raisins
3/4 cups currants
1 tablespoon finely chopped mixed peel
1/2 cup brandy (orange juice is fine too)
8 ounces butter
1 cup soft brown sugar
1 cup (all purpose) plain flour
1/2 teaspoon baking soda
1 1/2 teaspoons mixed spice
125g fresh breadcrumbs
1/4 cup chopped almonds
1. Combine fruits, peel and brandy in a bowl. Beat butter and sugar together until pale. Add eggs, one a t a time, beating well after each addition. Gradually add sifted flour, bicarbonate of soda and spice. Fold in undrained fruit, breadcrumbs and chopped almonds.
2. Spoon mixture into a well greased 8 cup pudding basin, allow room for rising. Cover with greased greasproof paper then foil. Tie with string, place on trivet or upturned saucer in a large saucepan. Pour boiling water to come up two thirds the sides of the pudding. Bring to boil and boil rapidly 5 - 6 hours, check water occasionally refilling as needed. Cool pudding completely and refrigerate.
On day of serving reheat pudding by cooking in the same way for one hour before needed.