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1
Grease a 2-quart ceramic mold or casserole.
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2
In a large bowl, place all the fruit and pour the brandy over it.
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3
Stir well to disperse the brandy.
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4
Cover with a towel and set aside to macerate 12 to 24 hours.
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5
In a large bowl, with an electric mixer on high, beat the butter and sugar until thick and creamy.
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6
Beat in the zests and eggs.
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7
Fold in the fruit and almonds.
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8
Add the flour and spices, combining well, then fold in the bread crumbs.
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9
Spoon the mixture into the prepared mold, press down well, and level the surface.
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10
Cut a sheet of wax paper 2 inches larger than the top of the mold.
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11
Pleat the wax paper twice through the center to allow for expansion as the pudding rises.
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12
Place the paper on top of the pudding and cover it with a twice-pleated double thickness of foil.
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13
Tie foil securely to the edge of the mold with string.
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14
Place the mold on a rack in a Dutch oven or other large covered pot.
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15
Pour boiling water into the Dutch oven until it is halfway up the side of the mold.
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16
Keep water at a gentle boil.
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17
Steam for 4 hours, topping the boiling water to the same level when necessary.
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18
Remove the mold from the Dutch oven and set on a rack to cool.
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19
When thoroughly cooled, rewrap with fresh wax paper and foil, and store in the refrigerator until ready to serve.
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20
Steam again for 2 hours or microwave to reheat before serving.
