Beat the eggs (if using) with the juice and brandy (if using) and stir this into the dry ingredients.
Sieve the flours together with the baking powder (if using instead of eggs) and fold this into the fruit.
Spoon the mixture into a pudding basin, cover with doubled greaseproof paper and tie with a string or rubber bands.
Put the basin in a deep pan, pour in water to halfway up the bowl, cover the pan tightly and simmer for 4-5 hours, checking the water level periodically.
Remove the basin from the pot, discard the paper and cover it with new.
Allow to cool, then store.
To serve, re-steam for 1-2 hours or reheat in a microwave for 3-5 minutes.