- STEP 1
Stir flour spices suet breadcrumbs and sugar together.
- STEP 2
Tip in all fruit and peels and stir again.
- STEP 3
Add any remaining ingredients and stout juice almond essence and treacle. Stir again.
- STEP 4
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
- STEP 5
Steam 8 hours.
- STEP 6
Store in cool dark place when cooked and feed with brandy to taste.
- STEP 7
Reheat by returning to clean bowl, covering and steam for 2 to 3 hours.
