Clean the dried fruit, grate the carrot, and chop the nuts and candied peel.

Beat the eggs.

Cream the butter and sugar together until light and fluffy.

Gradually add the beaten eggs to the butter and sugar mixture.

Cream until the mixture is very liquid.

Stir in the flour and breadcrumbs, then add the remaining ingredients.

Mix thoroughly until all ingredients are well combined.

Pour the mixture into well-greased basins or metal bowls (approximately 3 cups each).

Cover the basins with cheesecloth or wax paper.

Steam for 6 to 9 hours or boil for 4 to 6 hours, ensuring the water level remains consistent.

Store the pudding for several weeks in a cool, dark place before serving to allow the flavors to mature.

To serve, reheat by steaming until warmed through.

Serve with custard or brandy butter (a mixture of brandy, butter, and powdered sugar).