Christmas pudding

1 lb golden raisins, chopped
1 lb dried currants
8 oz mixed candied citrus peel
1/2 cup brandy
1 lb butter
1/2 cup packed brown sugar
7 eggs, separated
1 cup all-purpose flour, sifted
Pinch of salt
3 cups fresh bread crumbs
1/4 teaspoon grated fresh nutmeg
1 tablespoon ground cinnamon
2 teaspoons ground mace or allspice
1/4 cup light cream
1 1/2 cups Vanilla- or brandy-flavored custard, for serving

1. Prepare the fruit and place in a bowl with 1/4 cup of the brandy. Allow to stand, covered, for at least 5 hours.
2. Cream the butter and brown sugar until light. Add the egg yolks, one at a time, beating well after each addition. Fold in the sifted flour, salt, breadcrumbs and spices alternately with the fruit. Stir in the cream and the remaining 1/4 cup of brandy. Pour into a large heat-proof pudding mold.
3. Cover with 2 rounds each of waxed (greaseproof) paper and then with aluminum foil. Tie the mold securely with string, by wrapping the string around the top of the mold and making a "handle" by tying more string across the top, tying each end onto the string wrapped around the top of the mold.
4. Put enough water in a saucepan large enough to hold the pudding mold, to come three-fourths of the way up the side of the mold, to come three-fourths of the way up the side of the mold and bring to a boil.
5. Lower the mold into boiling water and boil for 6 hours, continually adding boiling water to the pan to keep the water about three-fourths of the way up the mold. Remove the pudding and set aside for at least a week before serving. Serve with vanilla- or brandy-flavored custard.