110g ready-shredded suet
50g self raising flour
100g white breadcrumbs
1 tsp ground mixed spice
1/2 tsp freshly grated nutmeg
1/2 tsp ground cinnamon
250g soft dark brown sugar
130g seedless raisins
250g currants30g mixed candied peel, chopped
25g skinned and chopped almonds
1 small cooking apple, grated
Grated zest 1/2 large orange
Grated zest 1/2 large lemon
2 large eggs, lightly beaten
You will also need
£1 coin wrapped in greaseproof paper
1.2L pudding basin, lightly greased
- The day before, mix the suet, flour, breadcrumbs, spices and sugar in a bowl. Mix through the dried fruit, mixed peel, almonds, apple and the zests.
- Mix in the Guinness and eggs, cover and leave over night for the flavours to develop.
- The next day, mix the mixture thoroughly allowing everyone at home to make a wish as they stir, and add the coin. Pour the mixture into the greased basin and cover with greaseproof paper and a sheet of foil. Secure tightly with some string (you will need another set of hands to get the knot really tight), and tie a piece of string from one side to the other to make a handle.
- Bring a large saucepan of water to the boil and place an old saucer in the bottom to act as a trivet, reduce to a simmer and place the pudding on top and the lid on the pan. Simmer for 8 hours topping up the water as required from a boiling kettle.
- When steamed, leave to cool in the pan overnight. Replace the greaseproof paper and foil. Leave in a cool and dark place (some suggest under the bed!) until Christmas Day.
- Re-steam the pudding for only 2 hours.
- Turn out onto a plate, pour the alcohol on top, bring to the table and set alight. Serve with brandy cream.