Read my Holiday/Winter 2015 issue!
Place dried fruit into a large bowl, pour over, brandy and mix well. Cover and stand overnight. Preheat the oven to 300°F. Grease and base line 10 6 oz ramekins with parchment paper (we used a 12 cup Baker’s Secret loose base dessert pan). Place butter and sugar into a medium mixing bowl. Using an electric mixer, beat the butter and sugar until light and fluffy, about 4 minutes. Add eggs 1 at a time, beating well after each addition. Stir in orange juice. Add sifted flour, spices, breadcrumbs, and chocolate. Mix until well combined. Spoon into prepared tins. Use the back of a wet spoon to smooth tops of puddings. Cover each pudding with a round of parchment paper. Bake for 35–45 minutes or until skewer inserted into the center of puddings comes out clean. Remove from oven and allow cool 10 minutes before turning onto a wire rack. Once cool, wrap each pudding in parchment paper, then in a sheet of vintage music paper, and tie each with string or twine.