| Prep Time | 1 week |
| Cook Time | 4-6 Hours |
| Servings |
900gm Puddings
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Ingredients
- 225 gms Plain Flour
- 1 tspn Baking powder
- 225 gms Breadcrumbs Fresh
- 225 gms Suet Shredded
- 100 gms Almonds Ground
- 500 gms Soft brown sugar
- 1 tspn Ground mixed Spice
- 1/2 tspn Grated Nutmeg
- 1/2 tspn Cinnamon
- 175 gms Prunes Stoned & Chopped
- 175 gms Carrots peeled & grated
- 750 gms Mixed Currants, Sultanas & Raisins
- 50 gms Mixed peel chopped
- 2 each Apples Peeled Cored and Roughly chopped
- 1 each Orange Juiced & Zested
- 1 each Lemon Juiced & Zested
- 5 each Eggs
- 150 ml Dark Rum
- 4 tbsp Dark Treacle
- 4 tbsp Golden Syrup
- 300 ml Stout or Guiness
Ingredients
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Instructions
Main Mix
- Sift the flour into a large Bowl. Add Breadcrumbs, Suet, ground almonds, soft brown sugar, and spices. Add remaining ingredients and mix thoroughly. Taste and adjust spices to your personal preference.
Maturation
- Leave mix in the refridgerator for a minimum of 5 Days - Maximum of 8 Days
Cooking
- Butter and Lightly flour 3 x 900g (2lb) Pudding Basins Fill each one 3/4 full with pudding mixture Place a disk of greaseproof directly ontop of the mix Place a further cover over the basin and tie it tight but allow a crease in the top for expansion Steam over water for 4-6 hours The longer you steam the pudding the darker and richer it will become. KEEP AN EYE ON THE WATER LEVELS AND DO NOT ALLOW IT TO BOIL DRY. Once done, remove puddings from steamer and allow to cool naturally before placing into refrigerator. To reheat on the day, just re steam them for an hour and serve with Homemade Brandy Custard.
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