Beat the eggs to a froth; stir in the milk. Mix in suet, sugar, raisins, breadcrumbs, icing sugar, citron peel, candied peel, nutmeg, salt, mixed spice and brandy. Let mixture stand for 12 hours in a cool place.
Pour mixture into 3 (1 pint) pudding basins; cover with baking paper and foil and secure with a lid or string; set pudding basins inside a steamer insert and steam for 8 hours. You may have to top up the water during this time.