Whip the eggs with the brandy, orange and lemon juice. Mix all the dried fruits, suet, flour, breadcrumbs, apple, sugar, ginger, spice and almonds together in a large container. Add the liquid mixture and then the old ale, beating well with a scrubbed hand until a loose batter consistency is obtained. Cover with a cloth and leave overnight, by which time the breadcrumbs will have expanded to make the mixture much thicker. Pack into oiled heat resistant containers, cover securely with kitchen foil and steam for at least 10 hours. Re-steam for eating on Christmas Day.