1 1/3 cup raisins
1 ½ cups sultanas
1 ½ cups currants
1/3 cup mixed peel
1/3 cup coarsely chopped dates
1/4 cup coarsely chopped glace cherries
1 small apple, peeled, grated
2 teaspoons finely grated orange rind
1/4cup brandy
2 tablespoons orange juice
125g butter, softened
1 1/4 cups firmly packed brown sugar
2 tablespoons golden syrup
4 eggs
½ cup cooked mashed pumpkin
3 cups gluten-free stale breadcrumbs (not dry)
1 teaspoon vanilla essence
1/3 cup cornflour (100% corn or maize)
1 tablespoon milk powder
1/3 cup rice flour
2 teaspoons gluten-free baking powder
1/2 teaspoon mixed spice
1/2 teaspoon ground nutmeg
Place fruit, rind, brandy and juice in a large bowl; cover; stand overnight.
Beat butter, sugar and golden syrup in a medium bowl with an electric mixer until combined; add eggs one at a time, beating until just combined between additions. Stir in pumpkin, breadcrumbs, vanilla and sifted dry ingredients until combined.
Grease two 5-cup capacity pudding steamers. Divide mixture evenly between pudding steamers. Top with pleated baking paper and double thickness of foil; secure with kitchen string or lid.
Place puddings in two large boilers with enough boiling water to come halfway up side of steamers. Cover boilers with tight fitting lids; boil for 5 hours. Replenish with boiling water as required. Stand puddings for 15 minutes before turning out.
Serve puddings with custard, cream or ice cream, if desired.