| 1. | Cream butter and sugar until creamy. Gradually add eggs one at a time beating well after each addition. Mix in fruit, alcohol, sifted dry ingredients, slivered almonds and breadcrumbs. |
| 2. | Place mixture into a well greased 8 cup pudding basin lined with baking paper on the bottom. Cover with a circle of foil and place lid on basin. |
| 3. | Place in large saucepan with enough boiling water to come halfway up the basin. Boil for 6 hours making sure water level remains the same throughout cooking by adding more boiling water as necessary. |
| 4. | On day of serving re boil pudding for a further 2 ½ hours. Serve with cream and custard. |
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