Ingredients: - 
Melted butter, to grease
75g glace cherries, quartered
75g chopped dried figs
75g chopped dried pears
75g dried cranberries
75g chopped pitted dried dates
2 Tbsp finely grated orange rind
1 cup (250ml) orange juice
1/3 cup (80ml) brandy
1 cup (150g) plain flour
1 cup (150g) self-rising flour
1 tsp baking soda
1 tsp ground cinnamon
1 tsp mixed spice
1 tsp ground nutmeg
250g unsalted butter, melted, cooled
1 cup (220g) firmly packed brown sugar
3 eggs, lightly whisked
Custard and ice-cream, to serve 
METHOD: 
Brush an 8 cup (2 litre) pudding basin with melted butter to grease. Line the base with rounds of baking paper.
Combine the dried fruit, cherries, figs, pears, cranberries, dates, orange rind and juice in a medium saucepan over medium heat. Cook, stirring, for 10 mins, or until fruits soften. Remove from heat and set aside for 30 mins to cool. Add the brandy and stir to 
combine.
Note: Remember you can use any fruits you desire.
Sift combined flours, bicarbonate of soda, cinnamon, mixed spice and nutmeg into a large bowl. Add fruit mixture, butter, brown sugar and eggs and stir until well combined. Gently spoon mixture into prepared pudding steamer, smooth top, and secure the lid.
Place pudding basin into a large saucepan. Pour in enough boiling water to come halfway up the side of the pan. Place over medium heat and bring to the boil. Cook, covered, topping up with extra boiling water, if necessary, for 5 hours 30 minutes or until a skewer
inserted into the centre of the pudding comes out clean.
Remove steamer from saucepan and set aside for 10 minutes before turning onto a serving plate.
Serve with custard and ice-cream.