Ingredients

• 225g Raisins
• 225g Sultanas
• 225g Currants
• 110g Breadcrumbs
• 110g Plain Flour
• 25g Mixed Peel
• 110g Brown Sugar
• 1/2 Teaspoon Baking Powder
• 2 Eggs
• 225g Shredded Suet
• 1 Tablespoon Chopped Almonds
• Pinch of Salt
• Tablespoon of Sherry
• Tablespoon of Brandy
• A Little Milk
• Juice of 1/2 Lemon
• Grated Nutmeg
• Pinch of ground Ginger

 Method

 Place all of the dry ingredients into a large mixing bowl, sifting in the flour, baking powder and salt. Beat the eggs and stir into the dry ingredients with the brandy, sherry and lemon juice. If required add a little milk to create a fairly stiff mixture.

Put the mixture into a greased pudding basin. Take a double sheet of foil and form a pleat across the middle. Cover the top of the pudding and tie well in place with kitchen string. Form a handle with string to make it easy to lift the pudding out of the steamer when cooked.

Partly fill a large pan with boiling water and place a steamer on top. Bring the water back to the boil and place the pudding in the steamer and steam for eight (yes 8) hours. Check the water every thirty minutes to make sure it doesn't boil dry.

Once cooked you can allow the pudding to cool and then re-heat in the steamer for three to four hours.

When serving, remove the foil from the pudding and loosen the pudding carefully from the edges of the basin. Turn out onto a warmed serving plate.

Accompaniments
 
Ready Prepared
 
Cream.
Crème fraîche.
Ice Cream.
 
Prepared
 
Listed in the Sweet Sauce section of the website.
 

Brandy Butter.
Custard.
White Sauce.
White Sauce with Brandy.

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