Ingredients
Servings
Serves 4
- 115 g self raising flour
- 50 g fresh white breadcrumbs
- 50 g ground almonds
- 275 g soft dark brown sugar
- 75 g suet
- 225 g each, raisins, currants and sultanas
- 50 g glace cherries, chopped
- 50 g flaked almonds
- 1 tsp Schwartz ® Ground Cinnamon
- 1/2 tsp Schwartz ® Ground Nutmeg
- 1/2 tsp
- 1/2 tsp Ground Allspice
- 1/2 tsp salt
- 3 medium eggs
- 45 brandy
- 150 brown ale
Procedure
- Grease a 2 pint pudding basin.
- Mix together all of the dry ingredients in a large bowl.
- In a separate bowl, beat the eggs with the brandy and brown ale.
- Combine the fruit mixture with the egg mixture and stir well.
- Spoon into the prepared basin and cover loosely with a pleated sheet of greaseproof paper.
- Secure well with string and top with a second piece of paper.
- Place in a steamer and pour in enough boiling water to come half way up the sides of the basin.
- Steam for 3 - 3 1/2 hours, topping up with more boiling water when necessary.
- Cool and wrap in foil and store in a cool dry place.
- Re-steam the pudding for 1-2 hours before serving.
- Recipe type: Bread or Cakes
- Cuisine: Modern British
