Ingredients (Serves 8-10)
Makes 1.1ltr/2pt pudding
- Butter for greasing
- 75g/3oz self-raising flour
- 100g/4oz shredded vegetable suet or grated chilled butter
- 25g/1oz blanched almonds, roughly chopped
- 100g/4oz grated cooking apple
- 250g/8oz raisins
- 100g/4oz currants
- 100g/4oz sultanas
- 100g/4oz fresh white breadcrumbs
- 1/2 tsp grated nutmeg
- 50g/2oz mixed candied peel, chopped
- 75g/3oz light muscovado sugar
- Grated zest and juice of 1 lemon
- 2 eggs, beaten
- 75ml/3fl oz dark rum or brandy (optional)
Lightly grease a 1.1ltr/2pt heatproof pudding bowl.
Mix all the dry ingredients in a bowl. Add the lemon juice and eggs and stir until well combined.
Spoon into the bowl and level the top. Cover the surface with a disc of greaseproof paper, then wrap the bowl with greaseproof paper and foil, securing with string.
Put in the top of a steamer, or in a pan of simmering water, ensuring the water comes halfway up the bowl. Steam for 5-6 hours, topping up the water so the pan doesn’t boil dry.
Remove the pudding from the steamer and let cool. Remove the paper and foil covering, make a few holes in the top of the pudding with a fine skewer and pour in the rum or brandy, if using. Once cold, recover with greaseproof paper and foil, then store in a cool, dark place.
To serve, steam the pudding as before for 3-4 hours. Serve with brandy butter.