1.Combine fruit, rind and brandy in a large bowl; cover, stand for several hours or overnight.
2.Beat butter and sugar in a small bowl with an electric mixer until just combined. Add eggs, one at a time, beating well after each addition. Stir butter mixture into fruit mixture; add the breadcrumbs, mix well. Stir in sifted dry ingredients.
3.Wrap and boil the pudding for 4 hours; replenish with boiling water as required (the water must not go off the boil). Re-boil the pudding for 2 hours on the day of serving.
You will need a 60cm square of unbleached calico. If the fabric is new, soak in cold water overnight, then boil for 20 minutes; rinse well before using. Use day-old breadcrumbs for this recipe. Chop all the fruit to the same size as the sultanas. Wrap the pudding in plastic wrap, seal tightly in a freezer bag or an airtight container, and store in the fridge or freezer.
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