• Combine together - Breadcrumbs, flour, salt, mixed spices, cinnamon, nutmeg - combine well
• Add the grated suet and combine well. 
• Then add the dried fruits and finely chopped apples - set aside
• Add the lemon and orange zest as well. - Make sure everything is well combined.
• Beat the wet ingredients in a bowl. 
• Combine wet to dry ingredients. Combine well using a folding motion so the breadcrumbs do not get too soggy on one side. 
• Cover the bowl with cling wrap and leave to rest overnight. 
• Butter a pudding basin well on all sides and line with greaseproof paper. 
• Pour the pudding mixture 

1st Steam

• Cover with a cheesecloth or muslin cloth and tie with a string.
  Alternatively, cover with cheesecloth and then wrap with aluminum foil 
• Steam for 6 hours in a steamer. (see notes) 
• When done remove and allow to cool for an hour before you open 
• When cooled open and let cool completely. Then cover again and leave in a cool dry place. 

2nd Steam

• On Christmas day or day of serving steam the pudding for an additional hour or two 
• Turn the pudding onto a plate and pour the brandy over allowing it to soak. Save some brandy to torch.
• Pour the final brandy over and light it with a match just before servings. 
• Enjoy