A delicious pudding for a traditional family feast.
- 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
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.