Mix together the fruits, almonds, citrus zests, and the carrot with the brandy and orange liqueur in a large mixing bowl. Cover and leave to soak overnight.
Combine all the dry ingredients together, then add to the soaked fruit mixture. Blend in the butter, add the eggs and stir well.
Grease a 1.5-litre pudding basin with butter and line the base with greaseproof paper. Place the mixture and compress it firmly and make a hollow using back of the spoon in the centre.
Cover the surface with another round of greaseproof paper, then cover the bowl with double-thickness greaseproof paper and foil then tie at the rim with string to secure the cover. Lower the pudding into a pan with an upturned saucer in the base (you may also opt to use other things to elevate the pudding container), then fill with water until it comes halfway up the sides of the bowl. Steam for 6 hrs. You may need to add water occasionally at it will evaporate as it boils.
Steaming it in the oven is also an alternative. You’ll have to put your pudding basin in a roasting tin filled with water, then cover with a tent of foil and cook for the same length of time at 160C/fan 140C/gas 3. You may need to add water occasionally at it will evaporate as it boils, just like in our first option. (step 4)
Rest and cool, before storing in a cool, dry cupboard. The pudding will keep for up to a year.
Every time you’ll serve a pudding, it has to be steamed for 1 hr before turning out, garnish it with holly and serve with extra-thick double cream or vanilla ice cream.