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Christmas Plum Pudding No. 2

1 pound of raisins 1 pound of sultanas 1/2 pound sugar 3/4 pound butter 1/2 pound bread crumbs 1/4 pound flour 1/2 pound almonds 1/4 pound of Brazils 1/4 pound crystallized cherries 6 ounces of peel 1 tablespoon mixed spice 1/4 of a nutmeg 1/2 lemon and rind 1/2 carrot grated 1/4 pound walnuts 1/2 tumbler brandy Proceed in the same way as in No. 1, by mixing all the dry ingredients first together; the nuts should all be carefully prepared by removing every particle of skin, and put them through the nut mill twice if necessary; then pound them well in a mortar. Put into buttered molds, and steam about three hours. Grate the carrot, cut the crystallized cherries up fine, add these to the mixture, stir well, and allow to stand over night. Add the brandy next morning, and follow the same directions with regard to boiling.