Place the brown sugar, butter, grated citrus rind, grated apple and carrot, as well as the fruit cake mix, dates, glacé cherries, walnuts, watermelon preserve, water and spices in a large glass microwave bowl.
Microwave for 9 minutes on 100 percent power and then add the brandy.
Cool completely, preferably overnight.
Sift the cake flour, salt, baking powder and bicarbonate of soda together and add the breadcrumbs.
Add the flour mixture to the fruit mixture, then add the beaten eggs. Mix well.
Grease a 2,5 litre heat-resistant glass bowl with margarine or butter.
Line the bottom of the bowl with wax paper.
Grease the wax paper and turn the mixture into the bowl. Cover well with tin foil.
Place the bowl in a large saucepan and fill it two thirds full with boiling water.
Cover the saucepan and heat slowly for about 4 hours or until the pudding is done.
Remove the pudding from the boiling water and turn out on to a glass platter.
Cool, pour about 12 ml brandy on top and wrap well in aluminium foil if you intend to store the pudding.
To reheat, return the pudding to the glass bowl, cover and place in a saucepan two thirds full of boiling water.
Heat slowly for about 45 minutes until the pudding is heated through.
Makes 1 large pudding.
For the sauce:
Place the water, sugar, sweet wine and flavourings in a glass bowl and bring to the boil in the microwave oven.
Thicken with custard powder blended with a little water.
Bring to the boil once more.
Remove the piece of naartjie peel and the whole spices.
Add the liqueur and cream and mix well.