- 450g white breadcrumbs
- 1tsp ground ginger
- 1tsp mixed spice
- 2tsp salt
- 225g suet, shredded or finely chopped
- 225g brown sugar
- 110g mixed peel, chopped
- 110g currants
- 110g sultanas
- 450g seedless raisins
- 75g carrots, grated
- 3tbsp brandy
- 2tbsp milk
- 110g golden syrup
- Mix the breadcrumbs, spices, salt, suet, sugar dried fruits and carrots together in a large bowl.
- Blend the brandy, milk and syrup and stir thoroughly into the dry ingredients.
- Let the mixture stand for at least 1 hour then put into a greased pudding basin or pudding steamer.
- If using a pudding basin cover with greaseproof paper and cloth or foil.
Steam pudding according to the volume of the basin:
- for a 500ml pudding allow 5 hours
- for a 750ml pudding allow 7 hours
- for a 1 litre pudding allow 9 hours
- When cooked remove the basin from the steamer and allow to cool.
- Cover with fresh paper and store in a cool place.
On the day of serving renew the covering and steam the pudding as follows:
- for a 500ml pudding steam for 2 hours
- for a 750ml – 1 litre pudding steam for 3 hours
- Turn out on to a hot dish, decorate with holly and flame with warmed brandy.
- Serve with brandy or rum butter, or a sweet white sauce flavoured with rum.
Tip: The puddings will keep for 12-18 months and improve and mature during this time.