- 6 oz currants
- 6 oz sultanas
- 12 oz raisins
- 3 oz mixed peel
- 4 oz plain flour
- 8 oz bread crumbs (made from fresh bread)
- 8 oz suet (vegetarian)
- 8 oz brown sugar
- Half tspn mixed spice
- 1 oz ground almonds
- Grated rind of one lemon
- 4 tspn grated nutmeg
- 4 eggs (beaten)
- Brandy, old ale or milk
Method:
- Put all ingredients in a bowl, mix throughly with well-beaten eggs and enough of one of the following to moisten the mixture: brandy, Old Ale or milk.
- Pour into a well-buttered basin and cover the top with buttered greaseproof paper and seal with a lid if available or cover with foil.
- Steam in a saucepan half filled with water for 8 hours.
- Keep the pudding in the sealed basin, in a cool place, until Christmas Day. The alcohol will preserve the mixture and allow it to mature.
- On Christmas Day, heat the pudding in a saucepan of water for about 1 hour. Remove from the basin, pour over brandy and ignite!
- Serve with brandy sauce or butter
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