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1
Grease a 1 3/4-quart pudding basin with lid. Line the bottom with parchment paper.
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2
Mix fruit, ginger and brandy in a large bowl. Cover and set aside overnight.
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3
Sift flour, spice, ginger and baking soda into a medium bowl. Beat butter and sugar in a large bowl with an electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in marmalade and vanilla. Stir in flour mixture, fruit mixture, breadcrumbs and almonds.
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4
Spoon into basin. Cover with lid. (To use a pudding basin without a lid, cover the mixture with parchment paper then foil, making a pleat in the center of both to allow for expansion. Secure tightly with string.)
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5
Place in large saucepan. Fill pan with enough boiling water to come halfway up the side of the basin. Cover saucepan with lid. Simmer on low heat for 4 1/2 to 5 hours, until cooked when tested with a skewer. Add additional boiling water as needed. Carefully remove basin and place on a wire rack. Cool pudding completely in the basin.
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6
Store, covered with foil, in a cool, dry place for up to 6 weeks. To serve, steam again using same method for 50-60 min. Unmold. Serve hot with fresh berries, custard and whipped cream.
