Put fruit, peel and ginger in a large bowl, add cider and brandy, cover bowl and soak overnight.
Mix dry ingredients, including spices and stir into fruit.
Place sugar, eggs, zest and juice in a bowl and whisk until well-combined, then beat in melted butter.
Pour into fruit mixture and stir until mixed.
Preheat oven to 180 °C.
Divide mixture among eight well-buttered pudding moulds (line bases with baking paper).
Cover tightly with buttered foil and place in a baking dish.
Fill dish with enough hot water to come halfway up sides of moulds.
Bake for about 1 1/2 hours, until puddings are risen and firm and a skewer inserted in the centre comes out clean.
Turn out and serve with crème Anglaise and Calvados.
Bring milk to the boil in a saucepan.
Beat egg yolks and sugar until light, then pour hot milk into egg mixture, whisking to combine.
Return mixture to the saucepan and stir over low heat until custard coats the back of spoon.
Stir in vanilla extract, then strain custard into a jug.
Cool, stirring occasionally, then stir in Calvados.
Cover and chill until needed.