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Ingredients
110g flour
50g breadcrumbs
1 teaspoon mixed spice
1 level teaspoon cinnamon
1 level teaspoon nutmeg
110g shredded suet (or butter or margarine)
110g brown sugar
110g grated apple
1 small carrot, grated
110g mixed candied peel
2 eggs
110g currants
225g raisins
110g sultanas
55g prunes or dried apricots,
chopped 110g lanched almonds,
chopped grated rind and juice
1/2 lemon grated rind
1/2 orange
1 tablespoon golden syrup or black treacle 142 ml ale, beer, stout or milk.
Mix all ingredients together,
stir well and leave overnight if possible. Place in one large or two
smaller basins and cover securely with greased greaseproof paper and a
cloth or foil. Steam or boil for 6-8 hours. Cool.
Remove wet coverings. When cold put on dry cover.
Steam for 2 hours on Christmas Day.
To prevent the top of pudding becoming too wet, it is a good idea to make
flour and water paste.
Mix about 200g flour with enough water to make a firm dough and roll into
a round the size of the top of the basin. Place this mixture over
greaseproof paper on the pudding; cover with more greaseproof paper, then
cook. |
