A delicious pudding for a traditional family feast.


Serves 8-10

  • 110g shredded suet (beef or vegetarian)
    50g self-raising flour, sifted
    110g white breadcrumbs
    1 tspn mixed spice
    ¼ tspn nutmeg, freshly grated
    Good pinch ground cinnamon
    225g dark brown soft sugar
    110g each sultanas and raisins
    275g currants
    25g whole mixed peel
    25g almonds blanched and chopped
    2 Granny Smith apples peeled and cored, finely chopped
    Grated rind of ½ orange and ½ lemon
    2 tblspns dark rum
    130ml stout, a bit extra if needed
    2 large eggs


In big bowl, mix suet, sifted flour, breadcrumbs, spices and sugar. Mix thoroughly then add gradually mixed fruit, mixed peel and almonds, then apple and citrus rinds.

In smaller basin, measure out the rum and stout, add eggs and beat thoroughly, then pour this over the previous mixture and mix together well. Mix should be pretty sloppy at this stage.

Cover bowl and leave to soak for a few hours or overnight.To steam pudding, fill saucepan with boiling water. Place steamer on top.

Pack mixture into lightly greased basin and seal by covering with double sheet of baking paper and a sheet of foil, tie it with string if possible. Place pudding in steamer and steam with the lid on over low heat for 8 hours.

Top up waterunderneath as required from the kettle, when pudding is steamed, let it get quite cold then
remove paper and foil.

Serve with brandy custard or pouring cream and ice-cream.