Plum Boiled Pudding-Traditional Newfoundland

Please note:
This recipe makes one 6x3 round pudding tin or one pudding bag, if you like to make more then one double your recipe.
Pre-heat a large boiler of water, set timer to 1 hour 30 minutes for boiling time. Brandy 1/2 cup for the fruit to soak in and 1/2 cup to pour over and part to soak the cheese cloth in for wrapping the pudding.
Method:
In a medium bowl with lid, add all of your chopped fruits and add 1/2 cup bandy, cover and soak over night at room temperature. (You can soak it for less time)
In a large bowl, cream together your butter and brown sugar,  add two eggs slowly mix together.
In another bowl sift together flour, baking powder, sea salt and cinnamon; ground cloves, nutmeg.
In another small bowl add your molasses and baking soda mix together let frizz up then blended. Mix into butter and sugar in three batches, alternating flour mixture and molasses mixture until all is incorporate together. Then add milk.
Mix in your soaked brandy and fruit mixture to your batter.
Scoop your batter into your pudding tin or pudding bag then tie a string around bag leaving about a couple of inches for the pudding to rise and place in your hot boiling water for 1 and 1/2 hours.
When your time is up poke your finger on the outside of the bag if its spongy thats a good sign its ready, or you can take it out of the water and untie the tread on the bag and open it, poke a knife down on the inside if its clean its done. The same with the puddling tin, remove from heat and check the pudding.

Pre soak a piece of cheese cloth in a 1/4 cup of brandy, what for your pudding to cool on a cooling rack, after spread cheese cloth out on counter place your pudding inside and wrap around pudding pouring more brandy over the pudding, then have a piece of parchment paper to wrap around cheese cloth.
If you are going to use the pudding that day you can keep at room temperature and pour brandy over in while its on a glass plater, topped with more fruit and serve hot or cold.