Combine 1/4 cup sugar, 1/2 cup sherry and 3 well-beaten eggs and beat until smooth.
In another bowl sift together 1/2 cup cake flour, 1/2 cup whole wheat flour, 1 teaspoon double-action baking powder and 1/3 teaspoon salt.
Blend this thoroughly with 4 tablespoons finely ground walnut meats, 10 dates, pitted and finely chopped, 6 dreid figs, stemmed and finely ground, 8 prunes, pitted and chopped and 1/2 cup mixed chopped citron, candied orange and lemon peel and candied pineapple.
Combine the two mixtures, blending thoroughly.
Turn the batter into a large buttered mold or 6 individual molds and cover with buttered paper lager than the mold.
Adjust the lids tightly and steam the large mold for 2 and 1/2 to 3 hours, the small ones for 1 and 1/4 hours.
Serve hot unmolded on a heated platter. Put 2 lumps of sugar in a ladle and add 1/3 cup warmed brandy.
Set the brandy aflame and ladle the flaming sauce over the pudding.
