Ingredients
1 large carrot, grated
100g/3 ½oz ready-to-eat dried prunes, pitted, chopped
100g/3 ½oz ready-to-eat dried apricots, chopped
340g/12oz mixed raisins, currants and sultanas
1 orange, grated zest only
1 lemon, grated zest only
85g/3oz dark soft brown sugar
100g/3½oz butter softened
2 eggs, beaten
55g/1¾oz fresh brown breadcrumbs
110g/4oz plain wholemeal flour
1 tbsp ground mixed spice
200ml/7fl oz Guinness
2 tbsp black treacle

Method
1. Mix together the carrot, prunes, apricots, raisin mixture and grated orange and lemon zest.
2. In a separate bowl beat together the sugar and butter until light and fluffy, gradually beat in the eggs; stir in all the remaining ingredients including the fruit, cover and refrigerate overnight.
3. Spoon into a 900g/2lb pudding basin, cover with a pleated piece of greaseproof paper and secure with string. Steam for 3-4 hours, ensuring that the pan does not boil dry.
4. Serve while still hot.