Method:

Combine all the fruits with the pecan nuts.  Sift flour, salt, baking powder and spices into a large bowl.  Add fruit, butter or suet, sugar, breadcrumbs and lemon rind.  Beat eggs with milk and brandy, whisky or sherry.  Add to the mixture and blend well.  Grease one large or two medium sized pudding basins. Add the pudding mixture and cover with a layer of greaseproof paper and foil. Tie securely with string.  Place in a large saucepan on an upturned plate with boiling water to reach 2/3 up the side of the basin(s).  Cover and cook 6 hours for the large pudding and 4 hours for the smaller ones.  Top up boiling water as necessary during cooking.  Allow to cool then replace covers with fresh paper and foil and store in the refrigerator.  Boil a further 2 hours on the day of serving.