Ingredients
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6 oz. currants
4 oz. raisins
4 oz. sultanas
4 oz. mixed peel
10 oz. brown sugar
8 oz. fresh breadcrumbs
4 oz. self-rising flour
1/4 tsp. salt
1 oz. chopped almonds
3 oz. suet
2 Tbsp. black treacle
2 Tbsp. brandy (optional)
1 Tbsp. rum (optional)
1/4 tsp. mixed spice
rind and juice of 1/2 lemon
1 egg
1 grated cooking apple
1 grated carrot
milk
Preparation
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Put all the dry ingredients into a very large mixing bowl and mix well.
Add all the wet ingredients, using enough milk to make a fairly soft consistency.
Mix all very well.
Divide mixture between 2 pudding basins (or 1 large if required).
Cover with greased greaseproof paper and steam for 8 hours, or steam in a pressure cooker for 30 minutes at pressure, then cook for 3 hours at 15 pounds pressure.
Makes 2 (1 1/2 pound size) puddings.
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