Mix the fruit, almonds, orange zest and orange liqueur in a large mixing bowl.
Cover and leave to soak overnight.
Mix all the dry ingredients together.
Add to the soaked fruit mixture.
Grate in the butter, then add the eggs and stir. (Don’t forget to make a wish!)
Grease the pudding basin with butter and line the base with greaseproof paper.
Spoon in the mixture and press down well.
Cover the surface with a round of greaseproof paper, then cover the bowl with double-thickness greaseproof paper and foil and tie at the rim with string.
Lower the pudding into a pan with an upturned saucer in the base.
Fill with water until it comes halfway up the sides of the bowl.
Steam for 6 hrs, topping up with water as necessary.
Allow to cool, then store in a cool, dry cupboard.
The pudding will keep for up to a year.
On Christmas Day, steam for 1 hr before serving.