200g raisins, chopped
100g mixed peel, chopped
200g demerara sugar
200g suet, shredded
200g plain ﬂour
¼ tsp. salt
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1 tsp. mixed spice
Juice of 1 lemon
Finely grated rind of 1 lemon
Blanch almonds by pouring boiling water over the nuts. Leave to stand for 5 minutes, remove skin and chop almonds finely.
In a big bowl, add in the currants, raisins, sultanas, chopped almonds and mixed peel.
Add in the breadcrumbs, suet, lemon rind and sugar. Stir and mix well.
In a separate bowl, beat the eggs and add lemon juice and stout to the eggs and mix well.
Sift ﬂour, salt and spices together. Add ﬂour and egg mixture to the fruit mixture, stirred and mixed well. Leave overnight in the refrigerator.
Brush bowl with butter and ﬁll in the pudding mixture. Cover basin with greaseproof paper, pleated across the top, tied ﬁrmly with string.
Steam the large pudding for at least 8 hours. If you are making smaller puddings, steam them for 6 hours.
Leave to cool and store in a cool, dry place. To reheat the pudding, steam it for at least 2 hours.
Decorate with a sprig of holly and serve hot.
Source: Prime Magazine Dec - Jan 2017 Issue. Reproduced with permission.
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