Method
Wash and pick the currants and raisons and dry thoroughly. Sift the flour, salt and spices into a large mixing bowl. Stir the margarine, breadcrumbs and sugar. Chop and mix together the currants, raisons, cherries, almonds, mixed peel and orange and lemon rinds. Stir these into the prepared dry ingredients. Beat the orange juice with the eggs and vanilla essence and pour into the bowl. Add the treacle and brandy and mix until thoroughly blended. Turn the mix over into a greased pudding basin. Cover the basin with double thickness of grease paper and tie securely. Place in a pressure cooker and cook till done. When ready, remove cover and replace with fresh grease proof pare. Store in a cool, dry, dark place. To serve, steam the pudding again. Turn out into a hot dish. Pour a little brandy round the dish and light before bringing to table.