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1
Sift the flour and spices into a large bowl.
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2
Add the sugars, breadcrumbs, apple, carrot, dried and candied fruits, nuts, grated orange and lemon rind.
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3
Stir together until well mixed.
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4
Place the remaining ingredients, except butter, in another bowl.
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5
Melt the butter, add to liquid ingredients and beat together.
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6
Pour onto dry ingredients and stir thoroughly.
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7
Cover and set aside overnight.
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8
The next day, stir again, then place in the well-buttered pudding basin.
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9
Cover with baking paper, make a pleat in the centre, tie with string and cover with foil.
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10
Place in a large saucepan with water halfway up the sides.
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11
Bring to the boil, then reduce the heat to low and steam for four hours.
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12
(Top up water when necessary.)
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13
Set aside to cool, then refrigerate overnight.
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14
To make the custard, place milk and cream in a saucepan.
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15
Split the vanilla beans, scrape seeds.
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16
Add the seeds and beans to pan.
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17
Bring to the boil then remove from heat and set aside for 10 minutes to infuse.
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18
Place sugar, egg yolks and cornflour in a bowl and whisk until pale and creamy.
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19
Add to milk mixture and cook, stirring, over low heat until thickened.
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20
Strain custard, discarding vanilla beans.
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21
Cover with plastic wrap.
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22
Add brandy just before serving.
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23
Re-steam pudding for two hours, and rest for 10 minutes before turning out on a plate.
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24
Serve with warm custard.
