| 1. | Combine fruit, jellied cranberry sauce, brandy and spices in a large bowl, cover and leave to stand overnight. |
| 2. | Brush ten 1-cup pudding basins (ramekins) or one 10-cup basin with melted butter and line base with baking paper. |
| 3. | Mix eggs, butter, brown sugar and flours until well combined, then stir through fruit mixture. Spoon mixture into prepared basins. |
| 4. | Cut a large circle of foil and baking paper and place over each pudding, foil side up. Secure tightly with string. |
| 5. | Place puddings in a large saucepan and add enough boiling water to come halfway up the sides. Cover and bring to the boil, reduce heat and cook for 1 ¼ hours for small puddings or 5 hours for large, replenishing water when needed. |
| 6. | Remove from water and store the pudding well wrapped until Christmas. |
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