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1
Brush the bowls with melted fat.
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2
Put the raisins, currants, sultanas, mixed peel, shredded suet, sugar and chopped nuts into a bowl and stir them together.
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3
Sift the flour with the ground ginger, cayenne pepper and mixed spice and stir them into the other ingredients with the lemon rind and juice, carrot and breadcrumbs.
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4
Bind the mixture together with the eggs, barley wine and brandy and leave it covered.
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5
Next day, divide the Christmas Pudding mixture between the two bowls and spread the surface level.
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6
Cover the bowls with foil, making a pleat down the centre to allow the puddings to rise.
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7
Tie the coverings down with string and make a string handle across the top so that the puddings can be lifted from the steamer.
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8
Cook the puddings either in a steamer or in a pan of boiling water with water about halfway up the sides of the bowl.
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9
They will take 6 hours to cook and the water in the pan should be replenished with more boiling water when necessary.
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10
When the puddings are cooked, leave them to cool then re-cover them with greaseproof paper and fresh foil, again making a pleat in the covers.
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11
Store the puddings in a cool, dark, dry place until required.
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12
On Christmas Day, reheat the pudding by steaming it for about 3 hours.
