Place the chopped fruit, water, sugars, salt and butter in a pan.
Stir over low heat until butter has melted, simmer for around 10 minutes, stirring occasionally.
Remove from heat and stir in bicarb soda.
Allow to stand until mixture is cold.
Lightly beat together the eggs and rum, stir into cold mixture.
Add sifted flours and cinnamon and mix well.
Cut a piece of calico into a 62 cm square, drop this into a pan of boiling water for 30 minutes.
Remove, wring out excess water, spread out the cloth and cover liberally with flour.
Place mixture in centre of cloth.
Gather corners of cloth and sides, pull up tight to achieve an even round shape and tie as tight as you can at the top with string several times as you don’t want any water to get in. Allow about 2 ½ cm overhang of cloth.
Lower pudding into large pan of boiling water with lid. Boil for around 8 hours.
At end of cooking time, lift out pudding and tie the excess cloth at the top so they do not touch pudding, leave to hang overnight.
On day of serving, re-boil for further hour.
Serve with custard