Place the dried fruit into a bowl and pour over the brandy or whisky.
Add the orange zest and orange juice to the fruit.
Mix well, cover with cling film, and set aside in a cool place overnight.
Grease two 1.2 litre pudding basins with butter and line the bases with greaseproof paper.
Whisk the softened butter and sugar until pale and fluffy for five minutes.
Gradually whisk in the beaten eggs until combined.
Stir in the soaked fruit and the soaking juices.
Stir in the flour and breadcrumbs.
Gently mix in the nuts and spices to achieve a dropping consistency.
Spoon the mixture into basins and cover with layered paper and foil tied with string.
Steam the puddings for four hours.
Turn the puddings out onto serving plates.
Garnish with cherries and ignite the brandy to flame before pouring over the pudding.
Serve with extra cherries and your choice of custard, cream, or ice cream.