Preheat the oven to 350 degrees F. Grease the inside of a 6-cup pudding mould with butter. Sprinkle and swirl the butter-coated portions with flour, shaking out the excess. Beat the 1/2 lb. of butter and brown sugar until light. Beat in the molasses and then the eggs, one at a time. In another bowl, combine the dried fruit and pecans. Mix in the 1/2 cup of flour, spices, bread crumbs and lemon zest. Mix this mixture into the wet ingredients until well combined. Spoon into the prepared pudding mould, gently packing it in. Cover tightly with a lightly buttered piece of tin foil and place in a roasting pan. Pour in warm water to a depth of 2 inches. Cover the roasting pan with its lid or with foil. Bake for 90 to 105 minutes, or until the pudding springs back when gently touched. When the pudding is cooked, uncover and cool 10 minutes. Carefully unmould the pudding on to a serving plate; you may need to work a thin spatula around the outer edges of the pan to get it out. Serve slices of the pudding with hard sauce, custard or sweetened whipped cream.