Step 1

Combine sultanas, raisins, currants, dates, cherries, mixed peel and orange rind in a heatproof bowl. Place brandy in a saucepan over high heat and bring to the boil. Pour the hot brandy over the dried-fruit mixture. Cover with plastic wrap and set aside for 1 hour to soak.

Step 2

Brush a 2L (8-cup) capacity pudding basin with melted butter to grease.

Step 3

Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition, until combined. Add to the dried-fruit mixture and stir to combine. Add breadcrumbs, flour and mixed spice and stir to combine. Spoon into prepared basin and smooth surface.

Step 4

Place an upturned heatproof saucer in the base of a large saucepan. Fill one-third of saucepan with boiling water and bring to a simmer over low heat.

Step 5

Cut a 30cm-square piece of non-stick baking paper and a 30cm-square piece of foil. Place paper on top of foil and fold to make a wide pleat in the centre. Place over the basin, foil-side up. Tie a double piece of kitchen string under rim of basin to secure cover. To make a handle, tie a double piece of string loosely over the top of the basin. Scrunch paper and foil around the rim so they don't get wet.

Step 6

Use handle to lower basin onto saucer in saucepan. Add enough boiling water to reach two-thirds of the way up the side of the basin. Cover with a lid and simmer over medium-low heat, adding more boiling water when necessary, for 5 hours or until a skewer inserted into centre of pudding comes out clean.

Step 7

Remove basin from pan and set aside for 2 minutes. Turn onto a serving plate and remove the basin. Cut into wedges and serve with brandy creme anglaise (see notes).