Mix the fruit, almonds, citrus zests and the carrot with the brandy or rum and orange liqueur if using (if not, top up with extra brandy or rum) in a large mixing bowl. Cover and leave to soak overnight.

Mix all the dry ingredients together, then add to the soaked fruit. Grate in the butter, then add the eggs and stir well to combine. Butter a 1.5-litre pudding basin and line the base with baking parchment. Spoon in the mixture, then press down and make a hollow with the back of the spoon in the centre, about 3-4cm deep. Cover the surface with baking parchment, then cover the bowl with a double-layer of baking parchment and foil and tie around the rim with string.

Boil the kettle. Put the pudding on a trivet in your pressure cooker and pour 1 litre of boiled water around it. Cover with the lid, but without any pressure, and steam for 15 mins. Close the lid and cook on high pressure for 1 hr 45 mins, then release the pressure slowly following the manufacturer’s instructions.

Leave the pudding to cool, then store in a cool, dry place for up to a year. To reheat, set the pressure cooker up as before and cook for 15 mins on high pressure, then release the pressure slowly. Turn out the hot pudding and serve with brandy butter, double cream, ice cream or custard.