1.Using an electric mixer, beat butter, sugar and vanilla extract together until pale and creamy. Add eggs, one at a time, beating well after each addition. Transfer to a large mixing bowl.
2.Fold through sifted flour, bicarbonate of soda and mixed spice alternately with milk. Add breadcrumbs, dried fruit and almonds and mix well.
3.Generously grease four 2-cup pudding basins with butter. Place a circle of buttered baking paper in base. Spoon in pudding, packing down firmly as you go. Cover with a circle of buttered baking paper and two sheets of aluminium foil. Tie foil with string to seal.
4.Pour enough water into a large saucepan to come halfway up side of puddings. Bring to boil and lower puddings into water.
5.Cover and simmer for 3 hours, topping up with more water if necessary.
6.Store in refrigerator for up to two months or freeze for up to a year, then reheat when ready to serve.
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