Recipe is modified from the Hamlyn New All Colour Cookbook. 1986.
175g shredded suet
100g fresh white breadcrumbs
100g plain flour
100g demerara sugar (we reduced this by a third)
25g glace cherries, chopped (we skipped this–just preference)
25g mixed peel, chopped
1 tsp lemon rind, grated
1/2 tsp mixed spice
1/2 tsp nutmeg (we put only 1/3, not a fan of nutmeg)
1/4 tsp salt
1 tbsp black treacle (we skipped this to make it less rich)
2 eggs, lightly beaten
150ml brown ale
4 tbsp brandy
1. Grease and line a 1-litre pudding basin.
2. In a separate bowl, mix all the ingredients using a wooden spoon.
3. Pour contents into the lined basin, and top with a circle of greaseproof paper to cover. Cover with another greaseproof paper, then a greased and pleated foil to allow for expansion. Secure with string.
4. In a saucepan half-filled with water, steam the pudding for 6 hours, and topping up with boiling water if necessary.
6. Store in a dry place for at least 2 months (yes, we made this 2 months ago)
1. Steam as above for a further 2 to 2 & 1/2 hours.
2. Turn out on to a serving plate.
3. To flame the pudding (for effect!)–warm 3 tbsps of brandy, pour over the pudding, light, and carry to the table immediately–before the fuel runs out! (We forgot this, we were too eager to eat, but we still have another basin-full as we made two batches!)