Prepare the dried fruit and almonds in a bowl.
Add 1/2 cup (65g) of flour, taken from the measured quantity, and mix well. Set aside.
To the remaining flour, add the baking powder, spices, and salt. Set aside.

Beat the eggs, gradually add the sugar, suet, and breadcrumbs soaked in milk.
Add the flour mixture with spices to the floured fruit.
Incorporate this mixture into the beaten eggs.

Preheat the oven to 350 F (180 C).
Grease and flour 8 glass pots, with a capacity of 250ml.
Prepare a large baking dish (such as a roasting pan), by placing a grid so that the glass pots do not touch the bottom.

Fill the glass pots with the preparation, to 2/3 of their capacity.
Place a square of aluminum on the openings of the glass pots and close the lids.
Place the pots on the grid in the baking dish.
Fill the baking dish with hot water, to half of the glass pots.

Bake and cook for about 2 hours.
Serve hot, with a sauce of your choice.
If the pudding is made in advance, reheat it in its mold in the same way as for cooking, for about 40 minutes.
This cooked pudding can be frozen after it has cooled.

English strawberry sauce:
Cream the butter with an electric mixer.
Add the powdered sugar and beaten egg white.
Incorporate the strawberry puree and add the kirsch.