Soak the fruit in the Bailey's overnight in the fridge. It should be come quite solid.
Scrape it into the Thermomix bowl and add 1/2 the flour and blend 10 sec/speed 4. Add remaining flour and blend again 10 sec/speed 6 with the aid of the Thermomix spatula. (If you are using the other ingredients, add them now.)
You may have to finish combining with the spatula by hand. It gets very sticky around the blade.
Scrape into either lined springform tin(s) for baking or into a pudding bowl for steaming.
Rinse the Thermomix bowl and fill with water to the 2L mark. Bring to the boil 10 min/Varoma/speed 4.
Seal the pudding bowl and place into the Varoma dish, you will need the maxi steam extender if you are making one pudding. Alternatively you can make mini puddings using dariole moulds that you double wrap in aliminium foil.
Steam 90 min/Varoma/speed 4. You don't need to check the water level, but if you get anxious about this, by all means, do so.
If you are baking cakes, and have a steam function on your oven, preheat to 160°C and use steam level 3. Spread mix into prepared cake tin(s) and bake 30 minutes for small ones, 45 minutes for a single cake.
Serve pudding warm with lashings of the Brandy Cream Sauce, which is also next level amazing.
If you are storing the cakes for any length of time in the lead up to Christmas, make sure you brush them with either a brandy or Cointreau every couple of days.