Place the mixed fruit, dates, brandy and orange juice into a saucepan and stir over medium heat until the liquid starts to simmer. Simmer, stirring occasionally, for around 2 minutes, or until the fruit has softened.

Place the fruit mixture into a bowl and cover. Set aside for 30-60 minutes to cool and for the fruit to soak in the flavours.

Pre-heat the oven to 180 °C (350 F). Grease 8 x ¾ cup capacity pudding moulds (or ramekins) and line the base with baking paper.

Beat the butter and sugar together in a large mixing bowl until pale and fluffy. Add the eggs, one at a time, beating between each addition. Add the mixed spice, orange zest, flour and baking powder and stir until combined.

Add the mixed fruit mixture and stir until combined.

Divide the mixture evenly between the 8 pudding moulds. They should be about ¾ full. If you have lids, add the lids to the pudding moulds. Otherwise, tightly cover the puddings with foil and tie the foil to the mould firmly with string.

Place the puddings into a large baking dish with sides. Carefully pour boiling water into the dish to surround the puddings. The water should go at least halfway up the pudding moulds.

Bake for 40-45 minutes, or until the puddings are cooked through. You can test a pudding by carefully pressing the centre. If it feels firm and spongey (remove the foil from one pudding to test this, if necessary), the puddings are ready.

Carefully remove the puddings from the moulds and serve hot with cream, custard or ice cream. Enjoy!