With an old fashioned flavour, dark rich and full of fruit but containing no eggs or milk, this Christmas Pudding is long-life and easy to make in around 30 minutes plus steaming.
85g self raising flour
3/4 teaspoons each mixed spice and nutmeg
140g shredded suet
85g fresh white breadcrumbs
140g dark brown sugar
25g mixed peel
1 cooking apple and 1 small carrot grated
Zest and juice of small orange and lemon
25g each of glace cherries and chopped dates
25g ground almonds
3 tablespoons dark sweet stout
2 tablespoons black treacle and dash of almond essence
Brandy to feed
Stir flour spices suet breadcrumbs and sugar together.
Tip in all fruit and peels and stir again.
Add any remaining ingredients and stout juice almond essence and treacle. Stir again.
Spoon into greased 1.2 litre pudding bowl (with greaseproof disc on bottom) and press down well. Allow room to rise. Cover with another disc of greaseproof on top then cover with cloth or foil and tie with string
Steam 8 hours.
Store in cool dark place when cooked and feed with brandy to taste.
Reheat by returning to clean bowl, covering and steam for 2 to 3 hours.