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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
Instructions
- 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/31⁄2pt 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.
