Put sultanas, raisins, currants, almonds and mixed peel into a large bowl

Add suet, mixing to combine

Sift flour, baking powder, mixed spice, cinnamon, nutmeg and salt into fruit mixture

Mix well

Add breadcrumbs and mix through

In a separate bowl beat brown sugar, eggs, lemon rind and milk together

Add to fruit mixture, mixing thoroughly to combine

Stir in brandy

Spoon mixture into a well­greased six-cup-capacity pudding basin

Cover with pleated greaseproof paper or foil

Secure with string, leaving a loop to lift out pudding when cooked

Place a trivet or old saucer in the bottom of a large saucepan half-filled with boiling water

Carefully lower pudding into saucepan making sure the water comes two-thirds of the way up the sides of basin

Cover and cook for 5 hours, making sure water is constantly bubbling

Check water level from time to time

Remove from saucepan

Leave until cold

Wrap well and store in refrigerator until ready to use

Steam for a further 2 hours before serving