Mix dried and candied fruit with brandy and half of Christmas Cake & Pudding Spice, and leave overnight to steep.
Mix all ingredients together and combine until smooth.
Place mix into a buttered pudding mould. Cover the surface of the pudding mixture with a round sheet of baking paper. Then cover the pudding mould with two layers of foil. Tie the edges with string to ensure they stay in place throughout steaming.
Place the mould in a saucepan of boiling water, ensuring the water comes halfway up the mould. Place the lid on the saucepan and steam for 6 hours, topping up the water as needed.
Allow to cool completely, before wrapping the mould in plastic wrap and then a tea towel. Store in the fridge until ready to serve.
When ready to serve, securely cover pudding mould with foil. Place in a saucepan and steam for 3 hours.