• 85g self raising flour
  • Pinch salt
  • 3/4 teaspoons each mixed spice and nutmeg
  • 140g shredded suet
  • 85g fresh white breadcrumbs
  • 140g dark brown sugar
  • 140g raisins
  • 140g sultanas
  • 140g currants
  • 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


  • 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.

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