Ingredients:

  • 1 cup (240 ml) Dark Rum OR Brandy
  • 1/2 cup (120 ml) Stout or Dark Beer
  • 1/4 cup (60 ml) Orange Juice
  • Zest of 1 Orange
  • Zest of 1 Lemon
  • 1 lb (450g) Raisins
  • 1 lb (450g) Sultanas (golden raisins)
  • 8 oz (225g) Currants
  • 4 oz (115g) Mixed Peel (candied citrus peel)
  • 4 oz (115g) Glacé Cherries, halved
  • 6 oz (170g) Shredded Suet (beef or vegetable)
  • 6 oz (170g) Dark Brown Sugar, packed
  • 4 oz (115g) All-Purpose Flour (plain flour), sifted
  • 1 tsp Mixed Spice
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 1/4 tsp Ground Ginger
  • 1/4 tsp Salt
  • 2 Large Eggs, beaten
  • 2 tbsp Black Treacle (or Molasses)
  • 4 oz (115g) Fresh Breadcrumbs
  • Brandy (for flambéing)
  • Brandy Butter or Custard (for serving)

Instructions:

  1. Combine all ingredients for the soaking mixture in a large bowl. Add the dried fruits and mixed peel. Stir well, cover, and soak for at least 12 hours, stirring occasionally.
  2. In a separate large bowl, combine the suet, brown sugar, flour, spices, and salt. Mix well.
  3. Add the beaten eggs, black treacle, and breadcrumbs to the dry ingredients. Mix thoroughly.
  4. Add the soaked fruit mixture to the pudding batter and stir until everything is evenly combined.
  5. Grease the steaming basin well with butter. Cut a circle of parchment paper slightly larger than the basin's diameter. Place the paper in the bottom of the basin, then grease the paper.
  6. Spoon the pudding mixture into the prepared basin, pressing down lightly to remove any air pockets.
  7. Cover the basin tightly with a double layer of parchment paper, secured with string. Place the basin in the steamer, ensuring the water level is below the bottom of the basin. Steam for 6-8 hours (depending on size), replenishing the water as needed.
  8. Once steamed, remove the pudding from the steamer and let it cool completely in the basin. Once cool, remove the parchment paper cover and replace with fresh paper. Store in a cool, dark place until ready to serve.
  9. On Christmas Day, steam the pudding again for 2 hours. Alternatively, you can microwave in bursts, checking frequently.
  10. Invert the pudding onto a serving plate. Warm a generous amount of brandy in a small saucepan. Carefully ignite the brandy and pour it over the pudding. Serve immediately with brandy butter or custard.