Place sultanas, currants, raisins, cranberries, dates, pistachios, liqueur and vanilla in a bowl, mix well, cover and soak for 6–8 hours or overnight. Preheat oven to 160ºC (320ºF). Place butter and sugar in the bowl of an electric mixer and beat for 8–10 minutes or until light and creamy. Add eggs, one at a time, beating well after each addition. Sift flour over fruit mixture and mix well, ensuring all fruit is coated in flour.
Add butter mixture, breadcrumbs and milk and stir to combine well. Spoon into 12 x ½ cup-capacity (125ml) lightly greased muffin tins. Place in a large, deep baking dish and pour in enough boiling water to come halfway up the sides of the tins. Lightly grease a piece of foil and tightly cover the whole baking dish. Bake for 1½ hours or until puddings are firm to the touch. Remove from baking dish and cool in tins for 5 minutes. Turn out and dust with icing sugar to serve. Makes 12.