Ingredients

• 3/4  cup chopped prunes
• 2/3  cup dried currants
• 2/3  cup snipped dried apricots
• 1/3  cup dried cherries
• 1/4  cup chopped candied orange peel
• 1-1/2  teaspoons ground cinnamon
• 3/4  teaspoon ground ginger
• 1/4  teaspoon salt
• 1/3  cup brandy or orange juice
• 3  cups lightly packed baguette-style French bread crumbs or soft white bread crumbs
• 1/2  cup packed light brown sugar
• 1/3  cup all-purpose flour
• 1/2  teaspoon baking powder
• 3  beaten eggs
• 1/2  cup unsalted butter, melted and cooled
• 1/4  cup milk
• 2  teaspoons vanilla
• 1/2  teaspoon almond extract
• 1/4  cup finely chopped almonds
• 1/4  cup brandy (optional, for flaming)
• 1  recipe Brandy Butter (see recipe below)
• 1/2  teaspoon ground nutmeg

Directions

1. In a large mixing bowl, combine prunes, currants, apricots, cherries, orange peel, cinnamon,ginger, nutmeg, and salt. Pour the 1/3 cup brandy over all. Stir to just combine the ingredients. Let stand for 15 to 20 minutes or until the brandy is absorbed.

2. In a medium bowl, stir together the bread crumbs, brown sugar, flour, and baking powder. Add to fruit mixture; stir to combine.

3. In the same bowl, combine the eggs, melted butter, milk, vanilla, and almond extract. Stir into fruit mixture, along with the almonds. Grease and flour a 6- or 7-cup tower mold with lid (or use foil for lid).

4. Spoon pudding into prepared mold. Smooth top. Adjust cover or press foil tightly against rim of mold. Place mold on a rack in a deep kettle. Add boiling water to a depth of 1 to 2 inches. Cover the kettle. Steam pudding over low heat, adding more water, if necessary, for about 1-1/4 hours or until a wooden skewer inserted near the center comes out clean. Cool for 15 minutes; unmold. Serve pudding warm.

5. To serve, if you like, heat the 1/4 cup brandy in a small heavy saucepan over low heat until just warm. Ignite with a match and carefully pour over warm pudding on a heatproof plate. Serve with Brandy Butter. Makes 10 servings.

Brandy Butter: In small mixing bowl, beat 3/4 cup butter with electric mixer for 30 seconds. Add 1 cup sifted powdered sugar; beat on low speed until combined. Beat in 1 to 2 tablespoons brandy or orange juice until fluffy. Cover; chill, if you like, but bring to room temperature to serve. Makes 1-1/3 cups.

Make-Ahead Tip: Prepare pudding as directed; cool and unmold. Wrap in plastic wrap and store in the refrigerator for up to a week. Before serving, re-steam in the same covered mold for about 30 minutes or until the dessert is heated through. (Or warm the pudding on a microwave-safe plate in a microwave oven on 50 percent power (medium) for 5 to 6 minutes.)