Combine the currants, golden raisins, and candied fruit in a large bowl.

Sprinkle the dried fruit mixture with cognac.

Cover the bowl and refrigerate overnight or longer, adding more cognac as needed.

Add chopped walnuts and beef suet to the fruit mixture.

Resift flour with baking soda, salt, cinnamon, mace, and nutmeg.

Sift the dry ingredients over the fruit mixture, tossing and mixing with a wooden spoon to evenly distribute.

Stir in blackberry jam and brown sugar.

Prepare bread crumbs using a food processor, removing crusts if hard.

Sprinkle bread crumbs with sherry, mixing with a fork.

Add the sherry-soaked bread crumbs to the fruit mixture.

Add the well-beaten egg yolks and mix thoroughly.

Fold in the stiffly beaten egg whites.

Prepare two pudding molds by greasing with butter and sprinkling with sugar or dusting with flour.

Arrange candied cherries in the molds, dusting them with flour first (optional).

Fill a 2-quart mold no more than 2/3 full with the batter.

Cover the pudding mold with its lid and fasten securely with clamps or ties.

For a coffee can, cover with its plastic lid, tie it on, and wrap all with aluminum foil.

For a bowl without a lid, cover the top with layered waxed paper tied down securely, then do the same with aluminum foil.

Steam the pudding for approximately 3 hours, or until a toothpick inserted into the center comes out clean.

Let the pudding cool completely before unmolding.

Serve with a dusting of powdered sugar and a tablespoon of brandy.