Steamed Pudding - cooking recipe

Ingredients

2 cups golden raisins
2 cups raisins
4 oz candied cherries, chopped
1/2 cup currants
1/4 cup finely chopped crystallized ginger or candied mixed peel
1/2 cup brandy
1 cup flour
2 tsp pumpkin pie spice
1/2 tsp ground ginger
1/2 tsp baking soda
1 cup plus 2 tbsp (2 1/4 sticks) butter, chopped, at room temperature
1/2 cup packed brown sugar
4 None eggs
1 tbsp marmalade
1 tsp vanilla extract
2 cups fresh white breadcrumbs
1/2 cup slivered almonds, chopped
None None Fresh raspberries, whipped cream, custard, to serve

Preparation

Grease a 1 3/4-quart pudding basin with lid. Line the bottom with parchment paper.
Mix fruit, ginger and brandy in a large bowl. Cover and set aside overnight.
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.
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.)
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.
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.