Method
1.      Soak dried fruit for at least 6 hours or overnight in 250ml (1cup) of brandy. 
2.      Brush a 2L (8-cup) capacity pudding basin with melted butter to grease. Line the base with non-stick baking paper. 
3.      With an electric beater, cream butter and sugar in a bowl until pale & creamy. 
4.      Add eggs one at a time beating well after each addition. 
5.      Mix in rinds, breadcrumbs, flour, spices, bi-carb soda & the dried fruit mixture. Stir well after each addition until  all combined. 
6.     Spoon mixture into basin & cover with a cloth, baking paper or foil. 
7.      Fill one-third of a saucepan with boiling water & bring to a simmer over low heat. Lower the pudding basin into the saucepan. Add enough boiling water to reach two-thirds of the way up the basin. Simmer, covered over low-medium heat for 4 hours. Add more boiling water if necessary. 
8.      Remove basin from pan & set aside for 5 mins. 

Notes and tips
You can make this recipe up to 2 months ahead. Cover the pudding basin with cling wrap and foil and store in the refrigerator.  

Christmas day: Reheat pudding as in step 7 for one hour over medium heat or until pudding is heated through. To serve you can pour brandy or rum over pudding & light with a match. It is also delicious with custard, cream or ice-cream.