Put the mixed fruit into a glass bowl and pour over the sherry and leave to soak for at least 2 hours.
Beat together the butter and the brown sugar in a bowl. Beat in the eggs and then fold in the flour.
Next, grate the rind of 1/2 the orange and then extract the juice. Grate the rind of the 1/2 of lemon. Add these to the mixture along with the soaked fruit -inc the sherry, almonds, breadcrumbs and the mixed spice.
Grease a 1.2 litre/2 pint pudding basin and spoon the mixture into it, pack it down well, making sure to leave a gap of 2.5cm at the top. Cut a circle of greaseproof paper which is 3cm larger than the top of the pudding basin, grease and place it over the pudding.
Secure the greaseproof round the basin with string and then top with two layers of foil. Place the pudding in a saucepan filled with boiling water which reaches to two thirds up the side of the pudding basin. Reduce the heat and simmer for 6 hours, topping up the water as necessary.
Remove from the heat and leave to cool. Replace the foil and greaseproof with new and store in the refrigerator for 2-8 weeks. To re-heat steam as before for 2 hours.