Combine mixed fruit, orange rind and juice and McCormick spices in a large bowl. Stir in 250ml water or alcohol (see tip), cover and refrigerate overnight.
Next day, grease a large pudding bowl (1.5 litres /6 cup) with melted butter and line base with a circle of baking paper.
Beat butter and sugar in a large bowl until pale and creamy. Add eggs and beat until well combined.
Mix in soaked fruit mixture, fresh breadcrumbs, flour and stir well until all mixed together.
Spoon mixture into prepared pudding bowl and cover with baking paper, then foil and tie a double piece of kitchen string under rim of pudding bowl to secure.
Place pudding bowl into a large saucepan of simmering water one-third full on top of a upturned heatproof saucer and ensuring water only reaches two thirds side of pudding bowl. Cover saucepan with lid and simmer pudding for 2.5 hours.
Remove pudding from simmering water and set aside for 10 minutes before turning out onto a serving platter.
To serve, cut into wedges and dollop custard and a spoonful of creamy vanilla ice cream.
Adults only – add 250ml liqueur (Cointreau, Brandy, Rum) instead of water at Step.1 to add extra depth of flavour to your pudding.