500g chopped golden raisins and/or sultanas
500g dried currants
250g mixed candied citrus peel
1/2 cup brandy
500g unsalted butter
1/2 cup Chelsea Soft Brown Sugar
7 eggs, separated
1 cup plain flour, sifted
1 pinch of salt
3 cups fresh breadcrumbs
1/4 tsp fresh grated nutmeg
1 Tbsp ground cinnamon
2 tsp allspice
Zest of 1 orange
1/2 cup cream

1 : Mix fruit in a large bowl with brandy. Cover and let stand for 3 hours.
2 : Cream butter and Chelsea Soft Brown Sugar until fluffy and add beaten egg yolks a little at a time, whisking well after each addition.
3 : One ingredient at a time, fold in sifted flour, salt, breadcrumbs, spices and orange zest with soaked fruit.
4 : Stir in cream and beaten egg whites, then pour into a buttered 10-12 cup capacity pudding mould.
5 : Cover pudding with a double sheet of greaseproof paper and a sheet of foil and tie securely with a piece of string. Tie another piece of string across the top to make a handle.
6 : Lower pudding into boiling water for six hours - keep topping up the saucepan with kettle boiled water.

Note: You can make in advance and re-steam the pudding for a couple of hours before serving.