Put the dried fruit into a ceramic or glass bowl with the brandy, juice and orange zest. Cover and let soak overnight.
Add remaining ingredients and mix well until combined.
Grease a 1 1/4 litre pudding basin and line the base with non-stick baking paper. Spoon the pudding mixture into the basin, ensuring there is room for expansion during cooking. Press mixture down well.
Cover with a pleated piece of buttered foil (the pleat allows for expansion), buttered side towards the pudding. Fold the foil over the edge of the basin and tie with kitchen string so no steam can escape. Make a string handle to lift the hot basin out of the steaming saucepan.
Put the basin in a large saucepan. Pour in boiling water to come halfway up the basin. Cover, bring to the boil, reduce heat and simmer 4 hours, topping up water as needed.
Leave the pudding to cool then remove from the saucepan. Replace the string, foil and paper with a fresh lot. Store in a cool dark place until needed. Before serving, steam in exactly the same way for 1 1/2 hours.