Introduction : The pudding must be prepared 3-4 weeks in advance.
for a round ovenproof baking dish of about 1 1/2 liters, greased.
Preparation : Mix all ingredients up to and including brandy, marinate for 2 hours. Stir in the butter or light butter. Grate carrots and apple with a Bircher grater. Mix raw sugar and all ingredients up to and including ground cloves, add. Stir in remaining ingredients up to and including eggs. Pour batter into prepared baking dish, spread until smooth. Cover the surface with parchment paper and tie it with kitchen string. Cover with aluminum foil and tie it tightly. Chill the dough for at least 12 hours.
Cooking in a water bath: place the baking dish on a cloth in an ovenproof container. Pour boiling water to 2h height of the baking dish. Cook pudding for about 5 hours in the lower half of the oven heated to 160 °C. Add boiling water from time to time. Take out the baking dish, remove the foil and parchment paper, cool the pudding in the baking dish on a rack. Cover the surface of the pudding with parchment paper cut to the size of the bowl, wrap in plastic wrap and keep in the refrigerator for 3-4 weeks.
Reheat: warm the pudding in a water bath (see above) for about 2 hours before serving.
Decorate: roll out the green marzipan to about 4 mm thick, cut out holly leaves, shape spikes by hand. From
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