-
1
In a large bowl, combine fruit, ginger and brandy. Cover and set aside overnight.
-
2
Lightly grease an 8-cup pudding basin, deep casserole dish, or oven-safe bowl with lid. Line base with parchment.
-
3
In a large bowl, using an electric mixer, beat butter and sugar together until pale and creamy. Add eggs one at a time, beating well after each addition. Stir in marmalade and vanilla extract.
-
4
Sift flour, spice, ginger and soda together. Fold into creamed mixture with fruit mixture, breadcrumbs, and almonds.
-
5
Spoon into basin. Secure lid. Place basin in a large saucepan. Fill with enough water to come halfway up sides of the basin. Cover with lid or pleated foil. Simmer on low 4 1/2-5 hours, until cooked when tested (add extra water as required). Allow to cool completely in basin.
-
6
Store, covered with foil, in a cool, dry place. Before serving, steam again using the same method 50-60 minutes.
-
7
To make brandy butter, beat butter with 1/2 cup sifted confectioners' sugar in a bowl with an electric mixer until creamy. Gradually beat in 1/4 cup brandy.
-
8
Remove pudding from basin and serve hot. Accompany with creme Anglaise, remaining confectioners' sugar, and brandy butter.
