1In a large glass bowl, combine fruit, juice and brandy. Cover with plastic wrap, set aside 30 mins.
2Preheat oven to moderately slow, 160 C. Grease a 2-litre pudding basin and line base and baking paper.
3In a large bowl, using an electric mixer, beat butter and sugar together until creamy. Add eggs, one at a time, beating well after each. Stir in breadcrumbs, sifted combined flour, cocoa and spices, fruit, Violet Crumble and pecans.
4Spoon into basin and smooth top. Cover with baking paper and lid or secure with string. Bake 2 hours until cooked when tested. Cool in basin 5 mins before turning onto a serving platter.
5SAUCE Heat cream in a saucepan on low until simmering. Remove from heat. Add chocolate, stirring until smooth. Cool 5 mins, then drizzle over pudding. Finish with crushed honeycomb.
Store pudding in an airtight container 2-3 days. To serve, warm in microwave on medium, 50 per cent, 1-2 mins.