Christmas Pudding

Directions

1. In a food processor or possibly mixer, cream butter and sugar with lemon and orange rind till creamy. Add in Large eggs one at a time, mixing well after each addition.
2. Pour mix into a large mixing bowl and, using a wooden spoon, fold in dry fruits, peel, apple and carrot. Incorporate breadcrumbs, almonds, and both types of flour, spices and bicarb soda that have been sifted together. Lastly fold in brandy. Leave to stand for about 30 min before cooking. Boil the piece of calico for 3 min, then rinse and boil again. Remove from water, wring out and lay flat. Sprinkle the extra flour into the centre of the calico to create a skin about 1 mm (about 1/20 in) and covering an area about 40 cm (16 in) square.
3. Place pudding mix in the centre of the cloth. Close cloth around pudding mix and tie it firmly with kitchen string, leaving a 5 cm (2 in) gap at the top for expansion during cooking. Leave sufficient string to hang the pudding from when it is cooked.
4. Fill a large boiler (or possibly 2) with sufficient water to cover the pudding. Bring water to the boil and lower pudding into the boiling water. Simmer for 4 hrs for 2 smaller puddings or possibly for 7 hrs for a large pudding, adding boiling water as required to keep the pudding covered.
5. Remove pudding from water and hang in adry place with good air circulation for quick drying.
6. On Christmas day, reheat pudding by simmering in water for 2 hrs.