Ingredients (nutrition)
- 11 oz chopped mixed dried fruit
- 8 1/2 oz sultanas
- 8 1/2 oz raisins
- 5 oz currants
- 2 oz mixed peel
- 4 fl oz brown ale
- 1 1/2 tablespoons brandy
- 3 fl oz orange juice
- 3 fl oz lemon juice
- 1 teaspoon grated orange zest
- 1 teaspoon grated lemon zest
- 8 oz grated suet
- 8 oz soft brown sugar
- 3 lightly beaten eggs
- 7 oz white breadcrumbs
- 3 oz self-raising flour
- pinch of salt
- 1 teaspoon mixed spice
- 1/2 teaspoon grated nutmeg
- 4 oz coarsely chopped blanched almonds
Preparation (instructions)
- In a large mixing bowl, combine together mixed dried fruits, sultanas, raisins, currants, mixed peel, brown ale, brandy, orange juice, lemon juice, orange zest and lemon zest.
- Cover with cling film and set aside for at least 6 hours.
- Add remaining ingredients in the fruit mixture and mix well.
- Place a 3 1/2 pt pudding basin on a trivet in a saucepan with a lid.
- Pour in water with halfway up the side of the basin.
- Remove basin and boil the water in the saucepan.
- Brush basin with melted butter and line bottom with baking parchment.
- Fill with the pudding mixture and cover with a round of greased baking parchment.
- Top with pleated foil and secure with string around the rim of the basin.
- Steam pudding for 8 hours in a covered saucepan.
- Serve hot with brandy sauce or ice cream.
Servings: 10
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