Step #1 In a food processor/blender or mixer, cream butter & sugar with lemon and orange rind until creamy.
Step #2 Add eggs one at a time, mixing well after each addition.
Step #3 Pour mixture into a large mixing bowl and, mix in dried fruits, using a wooden spoon, peel, apple & carrot.
Step #4 Incorporate breadcrumbs, almonds, & both types of flour, spices and bicarb soda which have been sifted together.
Step #5 Lastly mix in brandy.
Step #6 Leave to stand for about 30 mins before cooking.
Step #7 Boil the piece of calico for 3 mins, then rinse & boil again.
Step #8 remove this from water, wring out & lay flat.
Step #9 Sprinkle top the extra flour into the centre of the calico to form a skin about 1 mm (about 1/20 in) & covering an area about 40 cm (16 in) square.
Step #10 Place pudding mixture in the centre of the cloth.
Step #11 Close cloth around pudding mixture & tie it firmly with kitchen string, leaving a 5 cm (2 in) gap at the top for expansion during cooking.
Step #12 Leave enough string to hang the pudding from when it is cooked.
Step #13 Fill a large boiler (or 2) with enough water to cover the pudding.
Step #14 Bring water to the boil & lower pudding into the boiling water.
Step #15 Simmer for 4 hrs for 2 smaller puddings or for 7 hrs for a large pudding, adding boiling water as required to keep the pudding covered.
Step #16 Remove pudding from water & hang in adry place with good air circulation for quick drying.
Step #17 On Christmas day, reheat pudding by simmering in water for 2 hrs.