Step 1Place currants, raisins, cranberries, ginger and peel in a large mixing bowl. Add brandy, and stir to combine. Cover bowl and set aside to macerate overnight.

Step 2The next day, put almond meal and spices in a bowl. With clean fingers, rub table spread into almond meal mixture until large crumbs form. Add the soaked fruit, chopped nuts, breadcrumbs and sugar; mix well until all ingredients are combined.

Step 3Whisk eggs, pumpkin and vanilla extract together in a separate clean bowl. Add pumpkin mixture to the fruit mixture; stir with a wooden spoon or use clean hands to mix until well combined.

Step 4Grease a 5-cup (1.25L) capacity pudding mould; place a round of baking paper in base. Spoon mixture into mould and smooth surface with the back of a spoon. Cover surface of pudding with 2 layers of baking paper and a layer of foil —  grease with a little table spread between layers. Cover top of pudding with a piece of calico and secure calico tightly with some kitchen string.

Step 5Place pudding basin into a deep, large saucepan and add boiling water to come halfway up the sides of the basin. Partially cover pan and boil steadily for 5 hours, topping up water as needed to keep at a constant level.

Step 6Carefully remove pudding basin from water. If serving immediately, set aside to cool for 10 minutes before gently inverting onto a large serving plate. Otherwise, allow pudding to completely cool before wrapping basin in cling wrap and then a tea towel. Store in fridge until ready to serve.