INGREDIENTS
(Makes one 1.1 litre pudding)- 120g suet
- 60g self-raising flour, sifted
- 120g white breadcrumbs
- 240g demerara sugar
- 120g sultanas
- 120g raisins
- 120g currants
- 1 apple, grated
- grated zest of 1 orange
- grated zest of 1 lemon
- 1 tablespoon candied orange peel
- 1 tablespoon candied lemon peel
- 1 teaspoon mixed spice
- 1 teaspoon ground nutmeg
- 1 teaspoon cinnamon
- 30g chopped almonds
- 2 eggs
- 50ml rum
- 70ml white wine
- 70ml stout
A traditional family recipe we return to every year.
METHOD
DIFFICULTY: Medium 12 HRSIn a large bowl, mix together the suet, flour, breadcrumbs and sugar, then add the dried fruits, apple, zests, peel, spices and almonds.
Beat the eggs with the rum, wine and stout in a separate bowl, then pour in and mix thoroughly to give a thick batter. Cover the bowl with clingfilm and leave overnight in the fridge. The next day, take it out and stir.
Grease a 1.1 litre ovenproof pudding basin with butter, fill the basin with the pudding mixture and smooth the top. Cover the basin with a double layer of greaseproof paper, make a pleat in the centre and then follow with a sheet of foil. tie a piece of string around the basin to secure the foil and paper in place. Place on a trivet inside a large pan. Pour in enough boiling water to come halfway up the outside of the bowl, then cover the pan and keep the water simmering for 8 hours, topping up with boiling water from a kettle from time to time.
The pudding can either be eaten straightaway, or cooled, rewrapped and stored for up to a year. Re-steam in the same way for 2.5 hours before serving.
