Submitted by Karen Miller
- 110g shredded suet
- 110g white breadcrumbs
- 1 level tsp ground mixed spice
- 1/4 tsp grated nutmeg
- a good pinch of ground cinnamon
- 225g soft dark brown sugar
- 110g sultanas
- 110g raisins
- 275g currants
- 25g whole candied peel, finely chopped
- 25g whole almonds, chopped ( skin on is ok),
- 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!)
- 75ml stout
- 2 eggs
- 50g S.R Flour
- a 1.2 L pudding basin, lightly greased, baking parchment, foil, string and a slow cooker!
- Begin the day before you want to steam the pudding. Take your largest mixing bowl and start by adding the suet, breadcrumbs, spices and sugar.
- mix thoroughly then add dried fruit, mixed peel, nuts, apple, both zests. Mix thoroughly again.
- Next in a smaller bowl measure out rum, barley wine( or whatever you chose), and stout. add eggs and whisk.
- Pour this over the other ingredients and mix very thoroughly.
- cover bowl with cling film and leave over night.
- Next 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!
- tie with string tightly and add another piece of string across to form a handle.
- Steam in slow cooker for 8 hours on high ,with water coming half way up your pudding basin, keep an eye on water level.
- Take pudding out after 8 hours and leave to cool completely.
- When cold, remove the parchment, foil and string and replace them ready for using Christmas day.
- Store in a dark cold room till needed.
- Christmas day, steam for 2 hours on high in your slow cooker with water half way up the basin. Enjoy!!
- This recipe has a lot of ingredients, it's by far the best I have ever eaten and I have had many!!!
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