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1
Combine raisins, candied fruit, cherries, apple, carrot, orange and lemon zests, almonds and butter in a large bowl and mix well.
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2
Combine flour, bread crumbs, sugar, ginger, nutmeg, cloves and salt in a small bowl; stir to mix, and add to fruit mixture.
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3
Lightly beat eggs with orange and lemon juices and 3 tablespoons Cognac in small bowl.
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4
Pour over pudding mixture; blend with fingers.
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5
Lightly grease a 1-quart pudding basin with vegetable oil and line the bottom with a greased circle of wax paper cut to fit.
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6
Pack the pudding mixture into the prepared basin; cover with another fitted and greased wax paper circle.
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7
Cover basin with a dampened towel, securing it by tying with kitchen twine.
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8
Place basin on a rack in a 5-quart saucepan.
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9
Add 10 cups water and set over high heat.
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10
Bring to boil, cover, reduce heat and simmer 8 hours; add hot water when necessary.
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11
Remove basin from water and cool to room temperature.
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12
Remove the towel and top circle of wax paper.
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13
Run sharp knife around inside edge of basin.
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14
Invert onto a platter.
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15
Ignite warm Cognac and pour it over the pudding.
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16
As flame dies, top with holly.
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17
Serve immediately with Devon cream-yogurt sauce on side.
