1. Combine fruit, nuts, orange juice, rind and brandy in a bowl, mix well.

2. In another bowl whisk the eggs, cream and sugar together.

3. Sift flour, spices, and bicarb soda over the fruit, and stir in the egg mixture.

4. Line a greased 5 cup pudding basin with baking paper, and pour in the mixture.

5. Cover with paper and foil or the lid and set in a saucepan with warm water half way up sides of the basin. Bring to the boil, then reduce heat to medium and boil for 5 hours.

6. Lift pudding from the steamer, remove paper and invert onto a plate. Leave to cool for an hour, then wrap in a double thickness of foil and refrigerate until needed. Serve with brandy cream, custard or ice – cream.