Generously grease a two-quart, heat-proof bowl without top. If using a decorative mold, make sure to carefully grease any indentations or patterns. If using lid-less bowl, line the bottom with a circle of parchment paper, cut to fit and oiled on both sides.

In a large bowl combine the cake flour, salt, baking soda, cinnamon, nutmeg, mace, raisins, currants, lemon peel, orange pee and almonds. Stir gently to blend.
In a small bowl pour hot milk over the bread crumb and set aside.
In a large mixing bowl beat the egg yolks with the brown sugar. Add the finely chopped suet and bread crumb mixture. Mix well and add to flour mixture.
Add the fruit juice and jelly, mix until well blended.
In a large separate bowl beat the egg whites until stiff peaks form. Fold into flour mixture.

Pack the pudding mixture into the mold or bowl, leveling the mixture with a spoon. If using lid-less bowl, cover the top with another circle of oiled paper, cut to fit. If your mold has a lid, put it on. If not, cut a piece of cheesecloth ) so it will adequately cover the top and hang well over the side. Sprinkle cheesecloth with water to dampen. Sprinkle with flour and place one over each bowl, floured side down. Tie each cloth with a string below the rim of the bowl, leaving the cloth loose so that the pudding has room to rise as they steam.
Bring the cloth ends up over the string, and over the top of each bow and tie them to form a handle.
Place a trivet or steaming rack into the pot, large enough to hold the pudding. Lower the pudding into pan, and pour boiling water into pot until the pudding is immersed half-way.
Cover the pot and simmer the pudding for 3 1/2 to 4 hours, adding boiling water as needed. Remove puddings from pots and allow to cool thoroughly.

The pudding will be best if kept for at least 1 week for flavors to mature: unmold the pudding, wrap them in cheesecloth, pour a cup of brandy or rum over the cheesecloth. Wrap the pudding in a plastic bag and refrigerate. (You can keep the pudding for at least 2 months, refrigerated).

To serve, unwrap pudding and return to the mold or bowl, covered with a lid, or with parchment and cheesecloth on top (the idea is to keep water out). Steam for two hours, half immersed in boiling water. Unmold the pudding and pour a glass of warm brandy over the top if desired. Hold a lighted match near the pudding and ignite the brandy.

Serves: 12