- 450g currants
- 225g sultanas
- 175g raisins
- juice and zest 2 lemons
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- 1 very large carrot, grated
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- 350g light soft brown sugar
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- 100g golden syrup
- 100g mixed peel
- 350g breadcrumbs
- 350g suet
- 350g self-raising flour
- 440ml can stout
- 3 egg
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Place everything but stout and eggs into your largest bowl and mix. Add stout and eggs, and stir everything together. Spoon into pudding basins – we used 1 x 2 litre, 1 x 1 litre and 1 x 500ml basins. Cover with pleated greaseproof paper and foil and secure with string.
Lower the puds into saucepans with upturned saucers or scrunched-up bits of foil in the bottom (so the puds don’t touch the bottom), then fill with water from the kettle until it comes halfway up the sides of the basins. Simmer the small pud for 1½ hrs, medium for 2½ hrs and large for 3½ hrs (topping up with water as necessary). Cool, then store in a cool, dry cupboard for up to 1 year.
To serve, re-boil puds as above to heat through, 1½ hrs for small, 2½ hrs for medium and 3½ hrs for large (top up as necessary). Turn onto a plate, decorate, and serve.