Sift the flour, salt and baking
powder into a bowl.
Rub the butter into the flour.
Mix the fruit with the cocoa
powder and the mixed spice, add the fruit and the sugar to the flour
mixture.
Mix well, stir in the grated
carrot and potato.
Add the beaten eggs and mix well,
add enough milk to make dropping consistency.
Turn in to a greased 2.5 pint
pudding basin, cover with a double layer of greased greaseproof
paper, with a pleat down the centre to allow for expansion, and a
pudding cloth or foil.
Steam for 90-120 minutes, serve
with brandy butter or sauce.
Serves 4-6
Add the finely grated zest of 1 orange or
lemon. Replace 3 oz of the dried fruit with chopped dried apricots. Add
ground cinnamon or ginger instead of the mixed spice.