½lb currants
½lb sultanas
½lb raisins
2 oz candied peel
6 oz suet
6 oz self Raising Flour or 4 oz S.R.Flour and 2 oz ground almonds
½ teaspoon each of mixed spice and ground nutmeg
8 oz brown Sugar or 6 oz brown sugar and 1 tablespoon black treacle
8 oz bread crumbs
rind and juice of a lemon
2 large eggs or 3 medium (recipe states 2½ eggs!)- beaten
½ pint rum or try Guiness or Stout
6 tablespoons milk
Combine the fruit with the rum or stout and soak overnight.
Put all the ingredients a in a mixing bowl and add the beaten eggs and place in the size (s) of pudding basins you need for Christmas. The recipe does not give any steaming times but, from memory, it would have been about 8 hours for a 1lb pudding then reheated on the day for 2 hours.
If you are going to use a pressure cooker check your instructions for cooking times.
To save washing up why not use foil puddings basins like the ones done by Caroline?
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