- Blanch and skin almonds, then chop fruit and mix all fruit and almonds. Cut butter into small pieces and rub into the sifted flour and spices, add sugar, fruit and breadcrumbs. Beat eggs, add milk and brandy then stir into the dry ingredients and mix well. Fill a greased pudding basin with mixture and cover with buttered paper. Cover again with a scalded pudding cloth and tie securely. Plunge into boiling water and boil for six hours. Hang the pudding in an airy place and boil for a further 2 hours on the day of serving. Serve sprinkled with castor sugar.