Combine fruit, liqueur, rind and juice in a large bowl. Cover; stand at room temperature overnight. (Or combine in a large bowl, microwave on medium-high for 3 to 5 mins, stirring three times during heating).

Beat butter and sugar in a small bowl with an electric mixer until combined; beat in eggs, one at a time. Mix butter mixture into fruit mixture. Mix in sifted flour, soda, spices and cocoa, than breadcrumbs and almond meal.

Fit a very large, deep saucepan (or stockpot) three-quarters full of hot water, cover with a tight-fitting lid; bring to the boil. Have ready 1 metre length of kitchen string and extra plain flour. Wearing thick rubber gloves, dip pudding cloth into boiling waler. Boil for 1 min, then remove; squeeze excess water from cloth.

Quickly spread hot cloth on bench. Rub extra flour into centre of cloth to cover an area about 40 cm in diameter, leaving flour a little thicker in the centre of cloth where the “skin” on pudding needs to be thickest.

Spoon pudding mixture in centre of cloth. Gather cloth evenly around mixture, avoiding any deep pleats; pat into round shape. Tie cloth tightly with string as close to mixture as possible; tie loops in string.

Lower pudding into the boiling water. Tie ends of string to handles of saucepan to suspend pudding. Cover with a tight-fitting lid. Boil for 5 hours, adding boiling water as necessary to maintain water level.

Untie pudding from handles. Place pudding into a colander; out string. Gently peel away cloth to uncover a little of the pudding. Invert the pudding onto a baking paper-covered board.

Carefully peel back the remaining cloth, scraping the skin back on to the pudding with a palette knife, if necessary. Stand for at least 30 mins or until skin darkens and pudding becomes firm before cutting to serve.

BRANDY SAUCE
Prep & Cook 12 mins / Serves 8
60 g butter, chopped ♥ 2 tbsps plain flour 1/3 cup (75 g) firmly packed brown sugar ♥ 1/2 cup (125 ml) milk ♥ 1/2 cup (125 ml) cream ♥ 1/4 cup (60 ml) brandy
1. Melt the butter in a small saucepan over low heat. Whisk in the flour until combined. Whisk in the sugar, then gradually whisk in the milk and cream until smooth. Whisk over medium heat until the mixture boils and thickens.
2. Remove from the heat; stir in the brandy. Serve warm. Not suitable to freeze or microwave.

BRANDY BUTTER
Prep 6 mins / Serves 8
250 g butter, chopped, softened ♥ 1 1/2 cups (240 g) pure icing sugar, sifted ♥ 1/4 cup (60 ml) brandy
1. Beat the butter in a medium bowl with an electric mixer until as white as possible. Gradually beat in icing sugar.
2. Add the brandy,1 tbsp at a time, beating well between each addition and scraping down sides. Suitable to freeze.
TIP: The brandy butter can be made a week ahead; keep refrigerated. It can also be frozen in a container for up to three months.

Pudding can be stored in the refrigerator for up to two months or frozen for up to 12 months. TO REHEAT PUDDING Thaw frozen pudding for three days in the refrigerator; remove from refrigerator 12 hours before reheating. Remove plastic wrap; tie dry unfloured cloth around pudding. Boil for 2 hours, following instructions in Step 5. Remove cloth; stand for at least 20 mins or until skin darkens before serving. TO REHEAT IN MICROWAVE Reheat up to four single pudding serves at once. Cover with plastic wrap; microwave on high for up to 1 min per serve. To reheat whole pudding. cover with plastic wrap; microwave on medium for about 15 mins or until hot.