Makes 25 plus serves.
125g slivered almonds
500g fresh bread crumb
1/2 cup or more of brandy
500g light brown sugar
4 grated carrots
1 1/2 teasp. spice
3 Tablesp. golden syrup
1 1/2 teasp. sea salt
125g plain flour
Soak fruit in brandy over night.
cream butter and sug. in T.M bowl,after zapping the sugar and adding room temperature butter.
Add eggs one at a time, and beat to incorporate.
Tip soaked fruit into a VERY LARGE bowl, then mix every thing else in by hand.
This can be separated into several small bowls or at least 2 bowls.
Boil for 5 hours in well sealed basins.
Peel and cut carrots into chunks, "grate" in T.M. until fairly small , but not mash.
Fruit can soak for as long as you like, but more than 12 hours.
I line the basins with oven bags. When the puddings are cooked and cool, I remove them from the basins they were cooked in, still enclosed in oven bags and then vacuum seal them. I keep them in the frige.
The puddings need to be reheated on Xmas Day. If large ,for 1 1/2 hours. If small for 3/4 hour or if they are the size that will serve 4 , then 4 mins. in the microwave will do.
The puds that are vacuum sealed can be simmered for up to an hour.
Sounds like a lot of fiddle but I usually make them over a couple of days in winter when it is too cold here to go out side. I also do the 5 hour boil on the combustion heater.
This pud has a loose texture and lovely flavour.