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1
Chop fruit medley, raisins, figs and cherries. Combine in a large bowl with sultanas and currants, pour over brandy and mix well. Cover and stand overnight.
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2
Grease an 8 cup (2 litre) pudding basin and line the base with a small circle of baking paper.
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3
Beat butter and sugar until smooth and creamy (use electric mixer). Add eggs one at a time, beating well after each addition. Beat in marmalade.
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4
Sift flour, spices and bicarb soda together. Fold into butter mixture with breadcrumbs, soaked fruit, nuts and choc bits.
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5
Spoon mixture into prepared pudding basin and smooth the top. Cover basin with baking paper and secure tightly with string. Cover with foil or basin lid. (If using foil, tie more string under the rim to secure, and then make a string handle over the top to make removal from pan easier).
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6
Place pudding basin on a trivet or upturned saucer in a large saucepan with enough boiling water to come halfway up the side of the basin. Cover pan and simmer for 4 hours - add more boiling water as necessary to maintain the water level.
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7
Remove basin from pan and cool. Cover and refrigerate pudding in the basin.
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8
Reheat (using same method as Step 6) for 2 hours. Turn onto a serving plate. Gently warm 1/4 cup brandy in a small saucepan. Using a long match, ignite brandy and CAREFULLY pour over the pudding.
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9
Alternatively, you can reheat individual slices in the microwave - a bonus if it's stinking hot or space on your stove-top is at a premium!
