In a large mixing bowl, combine the mixed dried fruit, brandy, orange juice, orange zest, and lemon zest. Stir well, cover, and let the fruit soak for at least 20 minutes to plump up and absorb the liquid.

In a separate bowl, whisk together the self-rising flour, fresh breadcrumbs, mixed spice, grated nutmeg, dark brown sugar, and suet (or grated butter) until evenly distributed.

Add the dry ingredient mixture and the chopped almonds to the soaked fruit. Crack the egg into the bowl and stir everything thoroughly until a thick, sticky batter forms.

Grease 6 mini pudding basins or ramekins (about 4 oz each) generously with butter. Divide the pudding mixture evenly among the basins, packing it down gently and leaving a small gap at the top for expansion.

Cut squares of parchment paper and aluminum foil slightly larger than the basins. Fold a small pleat in the center of each to allow for expansion, then place the parchment side down over the basins and tie securely with kitchen string.

Place the basins in a large steamer basket set over a pot of gently simmering water. Cover the pot with a tight-fitting lid and steam for 120 minutes, checking occasionally to ensure the water hasn't boiled dry and adding more boiling water if necessary.

Carefully remove the puddings from the steamer and let them cool in their basins for 5 minutes. Run a small knife around the edges to loosen, invert onto serving plates, and serve warm with a generous spoonful of brandy butter or vanilla custard.