1 cup Sultanas
1 cup Raisins
1 cup Currants
2 Tbsp Brandy
1 cup Butter (250g), melted
1 cup Flour
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Mixed Spice
1/2 tsp Cinnamon
1/2 tsp Nutmeg
Pinch of Salt
1 cup Breadcrumbs
1 cup Chelsea Soft Brown Sugar
2 Eggs
2 Tbsp Lemon Juice
Zest of one Lemon
1/2 cup Milk
1 Tbsp Chelsea Golden Syrup (optional)

Mix fruit and brandy in a bowl, cover and leave overnight in a hot water cupboard or in a warm place.
Next day put fruit and melted butter in bowl, mix.
Sift flour, dried ingredients into the bowl with the fruit mixture, stir well. Add breadcrumbs and mix throughly.
In a separate bowl, beat sugar, eggs, lemon juice, zest and milk together. Add to fruit mixture. Mix thoroughly.
Put in well greased pudding basin. Cover with greased proof paper and foil. Then put the pudding basin lid on top.
Place on a small saucer in a big pot containing water that doesn't cover the pudding basin - about 2/3 up the side of the basin.
Cook for 5 hours on low temperature - check water level halfway through cooking.
(This can be done days before Christmas Day)
Steam for 2 hours before serving on Christmas Day.