In a large bowl, combine raisins, currants, chopped mixed peel, lemon juice and zest, and orange juice and zest.

Add brandy to the fruit mixture.

Let the fruit mixture soak for 10-12 hours.

In a separate large bowl, cream together unsalted butter and dark brown sugar until smooth.

Beat in the eggs until well combined.

Add fresh breadcrumbs, all-purpose flour, baking powder, salt, and mixed spice to the butter mixture.

Stir until just combined.

Pour the soaked dried fruit mixture into the batter.

Gently mix to combine.

Grease a 6-cup pudding basin (or heatproof mixing bowl).

Pour the batter into the greased basin.

Cover the basin with a piece of baking paper and secure with cooking twine.

Lower the basin into a large pot half-filled with simmering water.

Cover the pot and simmer, steaming the pudding, for 5 hours.

Check the water level periodically and add more water as needed.

Leave the pudding to cool completely.

Store in a cool place for up to 7 days.

When ready to serve, steam again for 1 hour.

Tip the pudding out onto a serving platter.

Serve warm with whipped cream.