- 1 lb each of currants and seedless raisins
- 4 oz mixed peel
- the juice and rind of 1 lemon
- 1 tsp mixed spice
- 1 tsp nutmeg
- 1 lb butter
- 1 lb brown sugar
- 5 eggs
- 4 oz golden syrup (treacle)
- 6 oz flour
- 1 lb brown breadcrumbs
- 1 lb vegetarian suet
- ¼ pint of either brown ale, stout or cider
- 1 cup of either wine, sherry or rum
- 3 tbsp milk
- Wash and dry fruit.
- Fold butter and sugar together in a large bowl until soft, adding eggs one by one.
- Stir in the syrup, grated rind and lemon juice, sifted flour, spices, breadcrumbs, suet, fruit and peel.
- Mix well, adding enough liquid and milk to blend.
- Cover and let stand overnight.
- The next day, grease 2-pint size "pudding cups" (or any other baking cups), and place a circle of greased pastry paper on the bottom of each cup.
- Divide the pudding mixture equally and place in the cups, covering the top with more paper and damp tea towels (tie these securely with a knot to keep steam in).
- Steam for six hours in a steamer, or in a large pot on the stove.
- Remove from the heat and cover with damp tea towels.
- These puddings can be kept for up to a year (and are said to be better with age).
- As required, re-steam to heat.
- These puddings are traditionally brought to the table with flaming brandy, and served with thick cream.
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