Ingredients
225g (8oz) plain flour
1 teaspoon baking powder
225g (8oz) fresh white breadcrumbs
225g (8oz) shredded suet
100g (4oz) ground almonds
500g (1lb 2oz) soft dark brown sugar
1 teaspoon ground mixed spice
1/2 teaspoon grated nutmeg
1/2 teaspoon ground cinnamon
175g (6oz) stoned prunes
175g (6oz) carrots (peeled)
750g (1lb 12oz) mixed currants, sultanas and raisins
50g (2oz) chopped mixed peel
2 apples peeled, cored & roughly chopped
juice & grated zest of 1 orange
juice & grated zest of 1 lemon
5 eggs
100-150ml (4-5 fl oz) rum
4 tablespoons black treacle
4 tablespoons golden syrup
300ml (1/2 pint) stout
Preparation
sift flour, baking powder add breadcrumbs, suet, ground almonds, soft dark brown sugar and spices mince prunes & carrots (medium grate) & add to mixture add dried fruit, mixed peel, apples, orange & lemon zest beat the eggs & stir into mixture with orange & lemon juice, rum, treacle, golden syrup & stout
[approx 3kg (7lb) of mixture]
leave in fridge covered with cling film for 1 week
Cooking:
butter & flour 4 x 1ltr (2lb) pyrex glass bowls
fill with mixture 3/4 (ish)
circle of greaseproof on top of mixture
cover top of bowl with greaseproof and tie with string
cover top of bowl with foil and tie with string
steam for 6 hours
store in cool dry place
before serving steam for a further 2 hours for best results.
