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serves 8–10
Ingredients
| 250g/9oz sultanas 150g/5oz currants 250g/9oz raisins 300g/11oz mixed dried fruit, chopped 50g/2oz mixed peel 120ml/4fl oz brown ale 2 tablespoons brandy 75ml/3fl oz freshly squeezed orange juice 75ml/3fl oz freshly squeezed lemon juice | 1 teaspoon grated orange zest 1 teaspoon grated lemon zest 225g/8oz suet, grated 225g/8oz soft brown sugar 3 eggs, lightly beaten 200g/7oz white breadcrumbs 75g/3oz self-raising flour pinch of salt 1 teaspoon mixed spice 1⁄4 teaspoon freshly grated nutmeg 100g/4oz blanched almonds, roughly chopped |
Recipe
• Put the sultanas, currants and raisins, mixed dried fruit, mixed peel,
brown ale, rum, orange and lemon juices and zests into a large bowl,
and stir together. Cover and leave to steep overnight.
• The next day, add the remaining ingredients to the bowl, and mix well.
• Put a 2-litre/3 1⁄2pt pudding basin on a trivet in a large saucepan with a
lid, and pour in enough water to come halfway up the side of the basin.
Remove the basin and put the water on to boil.
• Brush the basin with melted butter, and line the bottom with baking
parchment. Fill with the pudding mixture, then cover with a round of
buttered baking parchment. Top with pleated foil, and secure with string
around the rim of the basin.
• Steam the pudding for 8 hours in the saucepan with the lid on, topping
up with boiling water when necessary. Invert the pudding onto a serving
plate. Serve hot with brandy sauce, cream or ice cream.
