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20 December 2012,02:21 by

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Serves :

Preparation Time :
1 hour

Preparation Method :

  • Grease an ovenproof pudding basin. Mix all the ingredients together, cover and leave overnight in the refrigerator.
  • Spoon the mixture into the prepared basin, cover with pleated greaseproof paper and foil and secure with string.
  • Steam for 6 hours. Cool, and then remove the covers.
  • Turn out of the basin and cover the pudding tightly with greaseproof paper.
  • Store for at least 1 month in a cool place.
  • To serve, uncover, place in a basin, re-cover and steam for 2 hours. Or, reheat in a pressure cooker, following the manufacturer's instructions.
  • Serve with brandy butter, fresh cream or custard.


  • 25 grams plain flour 
  • 1.5 ml ground mixed spice 
  • 1.5 ml grated nutmeg 
  • 1.5 ml ground cinnamon 
  • 25 grams shredded beef suet 
  • 25 grams fresh breadcrumbs 
  • 25 grams soft light brown sugar 
  • 100 grams raisins 
  • 100 grams sultanas
  • 15 grams mixed peel, chopped
  • ½ eating apple, grated
  • ½ carrot, peeled and grated
  • 15 grams blanched almonds, chopped
  • Grated rind and juice of 1/2 lemon
  • Grated rind 1/2 orange
  • 5 ml treacle
  • 50 ml barley wine
  • 10 ml brandy

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