My father had a long English ancestry and made this himself when I was young. I still make it every once in a while at Christmas. I think this is what you are looking for.

English Plum Pudding
8 ounces mixed candied fruit (this includes the cherries)
4 ounces candied citron
4 ounces candied pineapple
1/4 pound butter
1/2 cup walnuts
1 1/2 cups raisons
1 cup currants
1 Tbsp. cinnamon
1 1/2 teas. ginger (grated finely)
1/4 teas. nutmeg
1/2 teas. allspice
1/4 teas salt
1 cup sugar
1/2 cup strawberry preserves
1 1/2 cups dry bread crumbs
4 eggs
2 Tbsp. milk
1/2 cup brandy
1/2 cup sherry
Chop candied fruit, citron, pineapple, and walnuts.
In a large bowl combine fruit, citron, pineapple, walnuts, raisons, currants, preserves and bread crumbs.
Beat eggs, sugar, butter for 3 minutes. Add salt and spices.
Beat in milk, brandy and sherry.
Add egg mixture to fruit mixture, mix well.
Turn into a well-buttered 1 1/2 quart Pyrex bowl. Wrap bowl completely from the bottom up with large squares of cheesecloth in several layers and thicknesses, and secure with string tied in bow at the top.
Place mold on trivet in large kettle or roasting pan. Pour boiling water to come halfway up the sides of the cheesecloth wrapped bowl. Cover.
Steam pudding 4 hours. Water should boil gently. Add water as needed.
Unmold and serve or cool and store.
Loosen edge of pudding from mold with spatula and turn out on serving tray.
Flame pudding.
Serve with hard sauce.
To Store: Refrigerate, still in bowl wrapped in cheesecloth. Can be stored several weeks.

Hard Sauce
2/3 cup butter, softened.
2 teaspoons vanilla extract
2 cups powdered sugar
In small bowl cream butter until light and fluffy.
Add vanilla and powdered sugar.
Serve with pudding as side dish to dollop on like whipped cream.

Brandy for flaming.
To flame pudding: Pour several Tbsp. brandy over hot pudding.
Heat 1/2 cup brandy in small, tall saucepan. When vapor rises from brandy, ignite, pour flaming brandy over pudding.
Hard sauce can be made one or two days before serving if pudding is stored.
If pudding stored, steam cheesecloth wrapped pudding 50 to 60 minutes in lidded kettle or 'til heated throughout.
Loosen edge of pudding with spatula and turn out on serving tray.
Pour several Tbsp. brandy on pudding.
Simmer 1/4 cup brandy and ignite; pour on pudding,
Serve with hard sauce.

Thank you!!!!! That sounds like it may be about right. She didn't have nuts in hers so I'll leave out the nuts, but otherwise it sounds similar, I'll give it a try. Thanks again!