Place the breadcrumbs in a bowl and pour the melted butter over. Mix to combine, then add the sugar, golden syrup and essences. Cool a little before mixing in the flour, salt and mixed fruit. Dissolve the baking soda in the milk, add to the mixture and mix well to combine. Pour the batter into a well-buttered or non-stick pudding basin. Cover with the basin lid, or well buttered aluminium foil or a pudding cloth, tied securely in place. Quarter fill with water a saucepan large enough to hold the pudding basin and bring to the boil. Lower in the pudding basin, cover and steam for 2 hours. Check from time to time and top up the saucepan with more boiling water if necessary. Turn out onto a plate and decorate with fresh holly if available. Pour some brandy over, set it alight and carry it to the table. Serve with Rum Sauce. Rum Sauce: In the microwave or in a small saucepan on the stovetop, heat the cream until small bubbles appear. In a separate glass bowl mix the egg yolks and sugar until creamy. Pour the cream over the egg mixture, whisking constantly. Return to the microwave or saucepan and cook, stirring with a wooden spoon, until the mixture coats the back of the spoon. Cool, then add the rum and fold in the whipped cream. Place in a jug and set aside until ready to serve.