Ingredients
- 85g self-raising flour
- ¾ tsp ground mixed spice
- 140g shredded suet
- 85g fresh white breadcrumb
- 140g dark muscovado sugar
- 140g raisin
- 140g sultana
- 140g currant
- 25g mixed candied peel, chopped
- finely grated zest and juice of 1 small orange
- finely grated zest and juice of 1 small lemon
- 25g glacé cherry, chopped (optional)
- 1 small carrot, grated
- 3 tbsp sweet stout (we used Mackeson)
- 2 tsp black treacle
- brandy, to feed
Method
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Stir the flour, spice, suet, breadcrumbs and sugar in a large bowl. Tip in the fruit, peel, cherries (if using) and carrot, then stir well to mix. Add the remaining ingredients and beat until thoroughly combined.
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Spoon the mixture into a buttered 1.2 litre pudding bowl (with a buttered disc of greaseproof paper in the bottom) and press down well, leaving room for the pudding to rise a little during steaming. Cover with a circle of buttered greaseproof paper, then cover with pudding cloth or foil and tie securely with string.
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Stand the bowl on an upturned saucer in a saucepan and half fill with boiling water. Cover tightly and steam for 8 hours, topping up the water as necessary. Leave to cool in the pan.
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Remove the pudding from the pan and discard the cloth or foil and paper. Then cover with fresh greaseproof paper and cloth. Store your pudding in a cool, dry place until required – you can feed it with a few tablespoons of brandy once in a while. Before serving, steam again for 2-3 hours.