In a large bowl combine flour, bread crumbs, spices and sugar. Add suet, kneading with your fingers until crumbly. Blend in fruits, plum preserve and marmalade. Add brandy and blend well. Let sit at least 8 hours, preferably overnight.
Lightly butter 16 1/3-cup capacity ramekins and dust lightly with sugar. Separate eggs and beat each part until frothy. Blend in yolks, then gently fold in whites. Fill ramekins with mixture almost to top. Wrap each ramekin tightly with aluminum foil.
Fill a large vessel with a tightly-fitting cover (such as a dutch oven) with enough boiling water to reach halfway up sides of ramekins and regulate heat to simmering. Place ramekins in water, cover tightly, and steam 3 hours. To serve, unmold ramekins onto small dessert plates.
Recipe courtesy of David Rosengarten