Trditional Christmas Pudding

Ingredients (serves 10)
200g butter, softened
1/2 cup dark brown sugar
1/3 cup ginger-lime marmalade
3 eggs, at room temperature
1 cup plain flour
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
3 cups fresh white breadcrumbs
1 quantity All-purpose fruit mince (in related recipe Fruit mince tartlets)
brandy custard (see related recipe), to serve

Method
1. Grease an 8-cup (2-litre) pudding basin. Line base with a circle of baking paper.
2. Using an electric mixer, cream butter, sugar and marmalade until well combined. Add eggs, 1 at a time, beating well after each addition (don't worry if mixture curdles).
3. Sift flour, cinnamon and nutmeg into a bowl. Stir half of the flour mixture into butter mixture. Stir remaining flour mixture and breadcrumbs into fruit mince. Add butter mixture to fruit mixture. Mix well. Spoon into pudding basin.
4. Cover pudding top with a circle of baking paper. Cover with a double layer of foil. Secure with un-waxed kitchen string (make sure handle across the top is not too tight, or it will leave indentations). Fold the foil up over the string to ensure it doesn't touch the water during cooking.
5. Place a trivet or upturned saucer in the bottom of a large saucepan. Stand basin on top. Pour in enough boiling water to reach halfway up sides of basin. Cover saucepan with lid and boil over medium-high heat for 3 1/2 hours, adding more boiling water every 30 minutes.
6. Remove saucepan from heat and allow pudding to cool in water. Remove and wrap in a towel and store in a cool, dry, dark place. Serve pudding warm with brandy custard.