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Mix together dry ingredients, dried fruit, candied peel and chopped almonds in large bowl.
Pour mixture into two greased 1½ pint pudding basins. Cover tops of puddings with greaseproof paper, then with aluminium foil. Tie string around the rim. Leave overnight.
Place basins in a large pan of boiling water, and boil for 7 hours topping up water level from time to time during cooking.
Remove basins carefully from pan and leave until cold, then cover with fresh greaseproof paper, before storing.
Warm before serving. Serve with Brandy butter, fresh cream or custard.
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