Mix all the fruit and nuts.
In a large bowl, cream together the butter, sugar and grated orange and lemon peel.
Add the well-beaten eggs and golden syrup.
Sift together the flour, bicarbonate of soda, mixed spice and nutmeg. Fold the dry ingredients into the egg mixture with the breadcrumbs and carrots. Add the fruit and brandy.
Pour the mixture into two 1,25 litre bowls lined with waxed paper.
Cover the basins with a double layer of waxed paper and secure with string.
Place each basin in a saucepan, on a trivet, and add boiling water to come halfway up the sides of the basin.
Cover and boil for 3 to 4 hours, topping up with extra water as needed.
Test for doneness by inserting a skewer in the centre of the pudding - it should come out clean.
Makes 2 puddings.