- 85g self-raising flour
- ¾ tsp ground mixed spice
- 140g shredded suet
- 85g fresh white breadcrumb
- 140g dark muscovado sugar
- 140g raisin
- 140g sultana
- 140g currant
- 25g mixed candied peel, chopped
- finely grated zest and juice of 1 small orange
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- finely grated zest and juice of 1 small lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 25g glacé cherry, chopped (optional)
- 1 small carrot, grated
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 3 tbsp sweet stout (we used Mackeson)
- 2 tsp black treacle
- brandy, to feed
Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…
Stir the flour, spice, suet, breadcrumbs and sugar in a large bowl. Tip in the fruit, peel, cherries (if using) and carrot, then stir well to mix. Add the remaining ingredients and beat until thoroughly combined.
Spoon the mixture into a buttered 1.2 litre pudding bowl (with a buttered disc of greaseproof paper in the bottom) and press down well, leaving room for the pudding to rise a little during steaming. Cover with a circle of buttered greaseproof paper, then cover with pudding cloth or foil and tie securely with string.
Stand the bowl on an upturned saucer in a saucepan and half fill with boiling water. Cover tightly and steam for 8 hours, topping up the water as necessary. Leave to cool in the pan.
Remove the pudding from the pan and discard the cloth or foil and paper. Then cover with fresh greaseproof paper and cloth. Store your pudding in a cool, dry place until required - you can feed it with a few tablespoons of brandy once in a while. Before serving, steam again for 2-3 hours.