Instructions: In a food processor or mixer, cream butter and sugar with lemon and orange rind until creamy. Add eggs one at a time, mixing well after each addition.

Pour mixture into a large mixing bowl and, using a wooden spoon, mix in dried fruits, peel, apple and carrot. Incorporate breadcrumbs, almonds, and both types of flour, spices and bicarb soda which have been sifted together. Lastly mix in brandy. Leave to stand for about 30 minutes before cooking. Boil the piece of calico for 3 minutes, then rinse and boil again. Remove from water, wring out and lay flat. Sprinkle the extra flour into the centre of the calico to form a skin about 1 mm (about 1/20 in) and covering an area about 40 cm (16 in) square.

Place pudding mixture in the centre of the cloth. Close cloth around pudding mixture and tie it firmly with kitchen string, leaving a 5 cm (2 in) gap at the top for expansion during cooking. Leave enough string to hang the pudding from when it is cooked.

Fill a large boiler (or 2) with enough water to cover the pudding. Bring water to the boil and lower pudding into the boiling water. Simmer for 4 hours for 2 smaller puddings or for 7 hours for a large pudding, adding boiling water as required to keep the pudding covered.

Remove pudding from water and hang in adry place with good air circulation for quick drying.

On Christmas day, reheat pudding by simmering in water for 2 hours.

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