Making Christmas Pudding is a straightforward process if you follow these steps:

1. Prepare the Dried Fruits: In a bowl, combine the mixed dried fruits, chopped apricots, and prunes. If using brandy, soak the fruits in it for at least a few hours or overnight for enhanced flavor.

2. Mix Dry Ingredients: In a large mixing bowl, sift together the flour, breadcrumbs, baking powder, cinnamon, nutmeg, ginger, brown sugar, and salt.

3. Combine Wet Ingredients: In another bowl, mix the molasses, applesauce, eggs, lemon zest, and orange zest until well combined.

4. Combine Mixtures: Gradually add the wet ingredients to the dry mixture, stirring until fully incorporated.

5. Add Fruits and Nuts: Carefully fold in the soaked dried fruits and chopped nuts until evenly distributed throughout the batter.

6. Prepare the Pudding Basin: Grease a 2-liter pudding basin and line the bottom with parchment paper.

7. Fill the Basin: Spoon the pudding mixture into the prepared basin, pressing down firmly to eliminate any air pockets.

8. Cover and Seal: Place a circle of parchment paper over the top, followed by a piece of aluminum foil. Secure it with string, leaving a little room for expansion.

9. Prepare for Steaming: Place the pudding basin in a large pot filled with boiling water, ensuring the water reaches halfway up the side of the basin.

10. Steam the Pudding: Cover the pot and steam for about 6 hours, checking regularly to ensure the water doesn’t evaporate. Top up with boiling water as needed.

11. Cool and Store: Once cooked, carefully remove the basin from the pot and allow it to cool. Once cool, cover it with fresh parchment and store in a cool, dark place.

12. Reheat Before Serving: When ready to serve, re-steam the pudding for about 2 hours, or microwave it for a few minutes until heated through.