Insert flour, bread morsels, suet and assorted dehydrated fruit to a stirring bowl. Blend ingredients jointly until well-mixed.
Shred the orange, lemon and catering apple. Insert the peeving orange, lemon and apple to the blending bowl of dried up constituents. Carry on blending the ingredients after each calculation.
Mix in the unplanted raisins. After inserting the seedless raisins, peeve one carrot. Put in the shred carrot to the blending bowl and keep on mixing the ingredients jointly.
Split two eggs and affix them to the assortment. Merge treacle, cinnamon, nutmeg, sugar, candid strip and salt in detach blending bowl. Sieve the ingredients collectively. Discharge the assortment into the pudding blend and mix until blended.
Put in 10 oz. of dark beer to the pudding blend. Once all of the constituents are mixed, wrap the integrating bowl with a mop up. Let the bowl cool at room temperature over night, or for minimum nine hours.
Then discharge the mixture into lubricated pudding bowls. Save the crests of the bowls with waxed paper and thread.
Put the pudding bowls in a pressure cooker then pack it with water, tightly wrap the pudding bowls and locked the pressure cooker's cover.
Put the pressure cooker on the 5 lb. Steamed the pudding for 2 ½ hours.
Open the cooking pressure leisurely by dipping it under cold water. Once the pressure cooker cools, gradually take away the pudding bowls.
Stock up the pudding in a shadowy, chill atmosphere for one month to let it to full-grown. Then, dish up the pudding on Christmas day.