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55g shredded suet
½ tsp mixed spice
½ tsp grated nutmeg
½ tsp ground cinnamon
30g self raising flour
115g soft brown sugar
55g white breadcrumbs
55g sultanas
55g raisins
110g currants
25g chopped almonds
Grated rind of 1 orange and 1 lemon
Small apple, peeled, cored and finely chopped.
1 egg
75 ml stout (Guinness)
Put the suet, flour, breadcrumbs, spices and sugar in a bowl,
mix well. Then gradually mix in all the fruit, nuts, apple and
orange and lemon rind.
In a different bowl beat the egg and mix the stout into it.
Empty over the dry ingredients and stir well! You may need a bit
more stout as the mixture should be of a good dropping
consistency (it should fall off the spoon when tapped sharply
against the side of the bowl). After mixing cover bowl with
cloth and leave overnight.
The next day grease a 1 pint (570ml) basin and pack the mixture
into it. Cover with greaseproof paper then with doubled
aluminium foil or a large cloth. Tie round rim of basin using
string and tie ends together if using a cloth.
Stem the pudding for 8 hours – keeping an eye on the water to
make sure it doesn’t boil dry!!!! When cooked remove covers and
replace with clean paper, store in cool place until Christmas
day. On Christmas day boil for 2 hours.
To serve:
Tip the pudding on a serving dish and serve with either
white sauce, brandy butter, rum or brandy sauce.
It is traditional to warm a spoon of brandy to pour over pudding
to light the pudding just before serving. It is also traditional
to mix a ‘silver sixpence’ into the mixture before cooking and
the person who finds this in their pudding on Christmas day has
lots of luck.
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