Ingredients
4oz self-raising flour
Pinch of salt
1 level tspn. Mixed spice
½ level tspn. Ground cinnamon
¼ level tspn. Ground nutmeg
8oz shredded suet
8oz white breadcrumbs
12oz soft brown sugar
8oz raisins
8oz currants
8oz sultanas
4oz chopped mixed peel
2oz blanched almonds, chopped
Grated rind and juice of one lemon
2 tbspns. Black treacle
2 tbspns. Brandy
3 eggs
½ pint stout
Method
- Sieve the four, salt and spices into a mixing bowl. Add the suet, breadcrumbs, brown sugar, raisins, currants, sultanas and chopped peel. Add the chopped almonds and grated lemon rind. Mix together thoroughly. Warm the treacle in a saucepan to make it runny. Take off the heat and add the lemon juice and brandy.
- Beat the eggs and stir into the treacle mixture. Pour the egg and treacle mixture and the stout into the dry ingredients and stir very thoroughly with a wooden spoon. Cover with a cloth and leave for a few hours, or overnight.
- This mixture fills a two-pint pudding basin and a one and a half pint basin. Grease the basins with butter then spoon mixture into both so that they are filled to within one inch of the top.
- Cover with a double thickness of greaseproof paper and tie tightly with string, then cover with some tinfoil. Steam for five to six hours.
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