Rich and fruity Christmas pudding

1. Mix the mincemeat, cherries, dried fruit and brandy together and set aside.
2. Beat the butter and sugar together until light. Add the treacle and beat in the eggs, one at a time.
3. Sift the flour, baking powder and spice together and fold into the creamed mixture. Then fold in the fruit mixture.
4. Spoon into a well-greased 1,1 litre pudding basin.
5. Cover with a double layer of greaseproof paper that has been pleated in the middle. Secure with string. Cover basin tightly with foil that has also been pleated in the middle.
6. Place in a large saucepan and pour in enough boiling water to come halfway up the basin. Cover with a tight-fitting lid and boil gently for 2 1/2 hours.
7. Remove from saucepan and carefully uncover the pudding. Test with a skewer. If it comes out clean, the pudding is done. If not, re-cover and steam for a further 30 minutes.
8. Turn the pudding out and sprinkle with a little brandy, if desired. Serve hot with custard.