Add the black raisins, golden raisins, prunes and mavrodaphni.
Heat for 3-4 minutes, until the fruit soften and set aside to cool.
Place a large pot filled with water over medium heat and bring to a boil.
You will need a 20 cm round steamed pudding mold that can hold 1.7 litres.
Generously grease both mold and lid with butter.
In a large bowl, add all of the ingredients apart from the vodka and stir with a wooden spoon.
Add the fruit mixture and stir just to distribute them.
Transfer mixture to prepared pudding mold and press down on it to spread evenly. Cover with lid.
Transfer to pot with boiling water, making sure that the pudding mold is always submerged in the water up to the middle. You have to check on it often to make sure the water doesn’t evaporate and fall beneath this point. If it does, simply add more water so that it is submerged again up to the middle.
Lower heat and simmer covered with lid for 4 hours.
When ready, carefully remove the pudding mold from the pot and set aside at room temperature.
You can prepare the pudding days ahead, covered, and leave it at room temperature until you want to serve it.
Before serving you need to boil it in the same way for another 3 hours.
When ready, carefully remove it from the pot, remove the lid and turn out on to a serving platter.
For the Brandy Butter
Beat the butter, sugar and vanilla together until pale, then whisk in the brandy, 1 tbsp at a time, until you are pleased with the taste. Scrape into a serving bowl and chill for 1 hr or for up to 3 days, before serving. Freeze for up to a month.