Stone and stew prunes with sugar to taste, then chop fine. Stone dates and chop fine. Cut all fruits very fine except currants. Place all fruits in a large jar omitting nuts. Pour liqueur on fruit and steep for at least 1 month. Cream butter and sugar, add beaten eggs. Sieve together flour, bread crumbs, baking powder and salt and add 2 tablespoon burnt sugar for color. Add chopped nuts and fruits. Taste to see if a sharper taste is required and add some brandy, wine, liqueur or rum to taste. Pour batter into a well greased and heavily lined baking or pudding tin. Cover tightly and steam for at least 4 hours. The pudding may also be set, covered in 250ºF. oven and baked for at least 4 hours. Serve with brandy sauce.