Method

1. In a heat proof jug or bowl, warm the brandy and soak the dried fruit for about 20 minutes.
2. In a mixing bowl, add the butter and Nature Sweet, and whisk with an electric beater until combined. Add in one egg at a time, beating well until combined.
3. Add the almond meal, spices and brandy fruit mixture, and mix until well combined.
4. Spoon the mixture into a greased pudding basin, cover with 2 layers of baking paper and secure to the rim with kitchen string.
5. Place the pudding in a large pan with a wire rack on the bottom, filling with enough water to cover half the pudding.
6. Bring water to a boil, then reduce to a simmer and cook for 6 hours. Note: you may need to top the water up.
7. Store in a cool, dark place. To reheat, steam in a pan for 1-2 hours. Divide it up and serve with fresh cream.