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1
Thickly butter and dust with flour two 1-quart molds (or dome-shaped china, ceramic or glass bowls).
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2
Set aside.
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3
Beat the 1/2 pound butter until soft.
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4
Add sugar and beat until fluffy.
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5
Gradually beat in the eggs and syrup.
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6
Sift flour with salt and spices; fold into the butter mixture with the lemon juice, grated rinds, bread crumbs, fruits, mixed peel and brandy.
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7
Spoon mixture into the 2 prepared molds.
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8
If molds don't have lids, cover each with a circle of waxed paper, then a piece of foil pleated across the center and securely tied in place.
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9
Leave overnight in refrigerator.
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10
Put molds in a large saucepan with enough water to come halfway up the sides of the molds.
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11
Cover and steam for 5 hours; remove from the water.
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12
Let cool completely, then cover with a clean piece of waxed paper and a pudding cloth (muslin or closely woven cheesecloth) secured with a string and ends of the cloth tied in a knot over the pudding mold.
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13
Leave in the refrigerator to mature before using.
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14
Before serving, steam about 3 hours.
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15
Remove from mold.
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16
Bring to the table blazing in 'ignited brandy, and bedight with Christmas holly stuck into the top.
