1 small cooking apple, cored and finely chopped, no need to peel
grated zest of 1/2 orange
grated zest of 1/2 lemon
2 tblsp rum
75ml barley wine( I use sloe gin!)
50g S.R Flour
a 1.2 L pudding basin, lightly greased, baking parchment, foil, string and a slow cooker!
1Begin the day before you want to steam the pudding. Take your largest mixing bowl and start by adding the suet, breadcrumbs, spices and sugar.
2mix thoroughly then add dried fruit, mixed peel, nuts, apple, both zests. Mix thoroughly again.
3Next in a smaller bowl measure out rum, barley wine( or whatever you chose), and stout. add eggs and whisk.
4Pour this over the other ingredients and mix very thoroughly.
5cover bowl with cling film and leave over night.
6Next day stir in sifted flour and mix thoroughly, put mixture tightly packed into the greased basin. Cover the basin with a double layer of parchment paper and a layer of foil, leaving room for the steam!
7tie with string tightly and add another piece of string across to form a handle.
8Steam in slow cooker for 8 hours on high ,with water coming half way up your pudding basin, keep an eye on water level.
9Take pudding out after 8 hours and leave to cool completely.
10When cold, remove the parchment, foil and string and replace them ready for using Christmas day.
11Store in a dark cold room till needed.
12Christmas day, steam for 2 hours on high in your slow cooker with water half way up the basin. Enjoy!!
13This recipe has a lot of ingredients, it's by far the best I have ever eaten and I have had many!!!