Well grease a 2 pint (a good litre) basin.
Put the spice, fruit, suet, sugar and breadcrumbs into a large bowl.
Peel the carrot and apple and coarsely grate into the bowl.
Add the marmalade and beaten eggs and mix thoroughly.
Turn into the prepared basin and cover with a double layer of greased foil, carefully putting a pleat in the middle of the foil to allow for expansion of the pudding during cooking.
Stand in a pan of water to come half way up the basin.
Cover pan and simmer for 7 hours, or cook in a steamer.
Keep a check on the water level so that it does not boil dry and top up with extra boiling water if necessary.
Take out the pudding and leave to cool.
Cover with a fresh piece of foil and store in a cool place until Christmas day.
Then simmer for a further 3 hours before serving.
For a final dramatic effect, heat up a little brandy, pour over the pudding and set a light.