Prepare Dried Fruits: Combine a mix of dark raisins, golden raisins, candied orange peel, and lemon peel in a bowl. Pour enough brandy over to cover and cover with plastic wrap. Soak for at least 24 hours.

Combine Dry Ingredients: In a separate bowl, whisk together flour, ground nutmeg, ground cinnamon, and chopped almonds until blended.

Mix Wet Ingredients: Whisk together the beaten eggs and brown sugar until smooth. Fold in the soaked dried fruits and remaining brandy.

Combine Mixtures: Fold the dry mixture into the wet mixture without overmixing until just combined.

Prepare Pudding Basin: Grease a 1-quart pudding basin with butter. Spoon the mixture into the basin, press down, cover with parchment and aluminum foil, secured with kitchen string.

Steam Pudding: Fill a large pot with water, place the basin in the pot, cover, and steam for approximately 7 hours, replenishing water as needed.

Cool and Store: Lift the pudding from the pot, cool at room temperature for 1 hour, then wrap tightly and store in the refrigerator.

Reheat Before Serving: Preheat oven to 300°F (150°C), unwrap the pudding, return to basin with fresh parchment and foil, and warm for 30-45 minutes.