Pour the Braendy over the raisins, currants and chopped candied peas and leave to swell for 1 day, stirring occasionally.
Chop kidney fat very finely, chop or mortar almond kernels, mix very well with the flour as well as bread crumbs.
Whisk sugar, eggs and gingerbread spice over a simmering bain-marie until creamy/creamy and incorporate into the mixture. If the mixture is too firm, add a tiny bit of milk, but it should still be a fairly thick amount. Lastly, incorporate the fruit. Pour into a custard dish, cover with foil and place in a water bath. The water bath should offer up to half the height of the mold. Keep on low heat for 4 hours with the lid closed.
Leave in the refrigerator for several days with the lid closed. Serve with wine cream sauce. Put a sprig of holly in the pudding as a decoration.
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