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1
Using electric mixer, beat butter until smooth.
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2
Beat in sugar.
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3
Gradually beat in brandy.
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4
(Can be prepared 1 week ahead.
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5
Cover and refrigerate.
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6
Bring to room temperature before serving.)
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7
Mix currants, candied cherries, prunes, orange peel, cinnamon, ginger, nutmeg and salt in large bowl.
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8
Pour rum over and stir to blend.
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9
Let stand 30 minutes.
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10
Mix breadcrumbs, sugar and flour in medium bowl.
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11
Add to dried fruit mixture and stir to blend.
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12
Cover and let stand at room temperature overnight.
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13
Generously butter 2-quart pudding mold with lid.
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14
Mix almonds and baking powder in medium bowl.
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15
Whisk melted butter, eggs, milk, vanilla extract and almond extract in large bowl.
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16
Stir in almond mixture.
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17
Stir butter mixture into dried fruit mixture.
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18
Spoon batter into prepared pudding mold.
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19
Smooth top.
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20
Cover pudding mold with lid.
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21
Place pudding mold on rack in large pot.
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22
Add enough boiling water to pot to come halfway up sides of mold.
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23
Cover pot and steam pudding over medium-low heat until tester inserted into center comes out clean, adding more boiling water to pot if necessary, about 2 hours.
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24
Transfer mold to rack and cool 5 minutes.
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25
Turn out pudding.
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26
(Can be made 1 week ahead.
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27
Cool.
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28
Wrap tightly in plastic and refrigerate.
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29
To reheat pudding, unwrap and return to buttered mold; cover mold.
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30
Place mold on rack in large pot.
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31
Add enough hot water to pot to come halfway up sides of mold.
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32
Cover pot and steam pudding over medium-low heat until heated through, about 45 minutes.
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33
Transfer mold to rack.
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34
Let stand 5 minutes.
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35
Turn out pudding.)
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36
Transfer pudding to platter.
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37
Serve warm with brandy butter.
