In a large stockpot, combine breadcrumbs, flour, salt, all spices, both sugars, candied peel, currants, sultanas, raisins, almonds, chopped apples, and lemon and orange zest and juice. Mix thoroughly with your hands until well combined.

In a separate bowl, whisk together eggs and 5 tablespoons brandy. Pour into dry ingredients and stir with a heavy wooden spoon until evenly combined.

Add milk and stir thoroughly. Add butter and cook over low heat for 5-10 minutes, stirring occasionally, until butter melts and ingredients are well blended.

Butter your pudding basins (heatproof bowls) generously. Divide mixture among basins and smooth tops with a butter knife into even layers, ensuring no air pockets.

Create a tri-fold pleat in center of parchment paper (this allows pudding to expand), place over basin, and secure with kitchen twine wrapped twice around rim. Tie tightly and trim excess paper.

Place pudding basin in large saucepan. Fill halfway up sides with warm water. Bring to boil, reduce to gentle simmer, and steam for 8-9 hours. Check water level every 30-60 minutes and add more as needed (listen for gentle bubbling - if silent, add water immediately).

Pudding should look very dark (deep mahogany brown, almost black) when done. Carefully remove from saucepan and let cool completely. Store in cool, dry place (60-70°F).

To feed the pudding: Use a small skewer to poke holes across top surface (don't go more than 1 inch deep). Brush with 1-2 tablespoons brandy using pastry brush. Wrap tightly. Repeat weekly until Christmas.

When ready to serve, steam pudding for 2-3 hours to reheat, or warm in microwave.

For flaming presentation: Turn pudding onto heatproof plate. Gently warm 2-3 tablespoons brandy (not boiling), pour over pudding, and carefully ignite with long match. Keep children at safe distance. Wait for flames to extinguish naturally (30-60 seconds) before serving.