Combine sultanas, raisins, currants, peel, half the brandy, lemon juice and zest in a bowl and stand overnight. The next day, beat 275 grams butter and brown sugar together until combined. Add six eggs one at a time, beating to combine before adding each egg. Combine with fruit mixture, 200 grams flour, spice and breadcrumbs.

Dip pudding cloth into boiling water. Squeeze out excess water. Spread hot cloth on bench and rub in remaining flour to cover a 38-centimetre diameter. Place in a bowl and fill with pudding mix. Draw ends of cloth together, tie firmly with string and pull cloth to make pudding as round as possible.

Boil in a large saucepan for six hours. Suspend pudding so it doesn't touch the bottom* and is submerged at all times. Hang in a cool, aerated spot or place in the fridge until ready to serve.

To make the custard, combine remaining 12 eggs, remaining butter, orange juice, orange zest and castor sugar in a heavy-based saucepan. Cook on a high heat for three to five minutes, whisking continuously, then remove from heat and stir through remaining brandy. Continue to whisk until cold. Chill in the fridge.

Reheat pudding by reboiling for two hours. Remove from bag, douse in brandy and ignite. Serve with custard.

*Place a wooden or metal spoon over the saucepan and tie the pudding to the spoon so it hangs in the middle of the saucepan.