Fill a pot with a wider circumfrence than your pudding mold halfway with water. Heat pot over low heat to simmer.
Butter the inside of your pudding mold well and set aside.
Combine dried fruits, flour, baking soda, salt, butter, bread crumbs, sugar, nuts, and spices in a large bowl. Mix until combined and butter is smeared.
Add milk and eggs. Combine ingredients until they are well incoporated.
Pour mixture into prepared pudding mold.
Cover mold with two layers of aluminum foil. Do not cover tightly; leave some room for the pudding to grow.
Gently place pudding into the simmering pot. Water should rise about halfway up the mold. Add water as needed through cooking time.
Cover pot and steam pudding for 3½ to 4 hours.
Prepare butterscotch sauce while pudding steams (see below).
Once pudding is solid enough to flip out of mold, it can be either served immediately or cooled slightly, wrapped tightly, and refrigerated for later.
Pour butterscotch sauce over pudding to serve.