Makes approx. 1 kilo / 2 lb. serves 6 – 8 – mulitpy as needed.
I make mine in October as this gives the pudding time to mature and develop its flavour, but I know you can make it any time and it still tastes great even the day before crimbo.
- 110 g chopped stoned prunes (14 no)
- 160 g currants
- 110 g raisins
- 110 g sultanas
- 80 g Plain flour
- 1/2-teaspoon cinnamon
- 1/2-teaspoon nutmeg
- 80 g breadcrumbs
- 60g suet (beef or vegetarian)
- 80 g dark brown sugar
- 1/4 or 2 strips of grated or finely chopped lemon
- 100 ml / 2 fl oz local Stout or Guinness
- 1 egg – medium or large
- Touch of salt
- Mix all the ingredients together by wooden spoon or clean hands in a large bowl.
- Spoon in to a lined 1-kilo pudding bowl – I line mine with cling film, allowing some over lay to fold in to the pudding.
- For best results refrigerated overnight to allow the flavours to develop (optional).
- Make sure the pudding is covered with a lid or tin foil and steam for 2 hours. (Keeping the water topped up)
- Cool in the pudding bowl.
- Rewrap in a piece of greaseproof paper and cloth or cling film.
- Store in a cool cupboard until Christmas Day and just as you’re serving the Turkey simply microwave for several minutes or steam until warm.