Soak 175g raisins, 175g currants, 175g sultanas, 50g mixed peel, 140g glace cherries, 50g whole almonds, 1 medium carrot (grated) and the zest of 1 orange and 1 lemon in 150ml of brandy and 50ml of Grand Marnier.
In a large bowl mix 175g light muscovado sugar, 175g fresh white breadcrumbs, 125g self raising flour, 1tsp mixed spice and a little nutmeg.
Add the soaked fruit, 175g grated butter and 2 beaten eggs.
Stir all together and make a wish!
This makes enough for a 1.5l pudding dish. Grease the dish, put a circle of greaseproof paper in the bottom and press the mixture down, making a dip in the middle.
I decided to make 2 smaller puddings.
Put a greaseproof circle on the top, then cover with a double layer of greasproof and a layer of foil. Tie some string around and make a string handle.
One large pudding needs to steam in a pan of water, or in the oven in a roasting tin of water for 6 hours. Don't let the water all dry up.
I cooked mine (remember mine are 0.75l each) in my slow cooker on full power - I filled it halfway with water - for 9 hours and it has come out just perfect!!
I just want to stick a sprig of holly in it and eat it now with a big blob of hot custard!!
Once cooled the pudding will store in a cool, dry cupboard for up to a year.