- 450g white breadcrumbs
- 350g golden caster sugar
- 225g vegetarian suet
- 100g self-raising flour
- 50g almonds, roughly chopped
arr-mund or al-mund
Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…
- 225g currants
- 225g sultanas
- 225g raisins
- 175g mixed peel
- 1 tsp each mixed spice, ground ginger and grated nutmeg
- 2 tsp bicarbonate of soda
Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…
- 2 eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 2 tbsp treacle
- zest and juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- zest and juice 1 orange
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
Place all the ingredients, except the eggs, treacle and lemon and orange juice, into your largest bowl with 1 tsp salt, then mix. Add the remaining ingredients along with 700ml water, then mix to a consistency that drops off your spoon. Cover and leave in a cool place overnight. The mixture will become firm.
The next day, add enough water to bring the mix back to a dropping consistency, then spoon into greased pudding basins – we used a 2 litre and a 1 litre. Cover with pleated greaseproof paper and foil, and secure with string.
Lower the puddings into a saucepan with upturned saucers or scrunched-up bits of foil in the bottom (so the puds don’t touch the bottom), then fill with boiling water from the kettle until it comes halfway up the sides of the bowl. Simmer the smaller pudding for 2-2½ hrs and the larger one for 3-3½ hrs. Cool, wrap well in foil and chill for up to 3 days.