This recipe has been handed down from Cass’s grandmother to his mother and now to us – we make it at Canteen every year. It is a rich, spicy pudding, dense with fruit and containing very little flour. Hidden sixpence not guaranteed.
- Yield: 2 (1 kg) puddings
- 60 g glace cherries, halved
- 60 g dried apricots, chopped
- 120 g stoned prunes, chopped
- 80 g currants
- 170 g sultanas
- 225 g raisins
- 80 g diced candied peel
- 60 g blanched almonds, roughly chopped
- 160 g soft light brown sugar
- 140 g golden syrup
- 90 g grated carrots
- 150 g grated bramley apple
- 1 grated lemon juice and zest
- 1 grated orange juice and zest
- 125 ml barley wine
- 125 ml stout
- ½ tsp each of ground mace, freshly grated nutmeg, ground cinnamon and ground allspice
- 60 g plain white flour
- 60 g soft white breadcrumbs
- 60 g ground almonds
- 2 eggs
- 80 g shredded suet
How to Make It
- Mix together all the Day 1 ingredients. Cover and leave for 24 hours.
- Add the Day 2 ingredients. Mix everything together until well combined, then make a wish!
- Divide the mixture between two 1 kg pudding basins. If using plastic basins, simply put on the lids. If you are using traditional basins, cover with a double layer of baking parchment tied on under the rim with string.
- Place the basins in a large steamer or in one or two pans. Add enough water to come halfway up the sides of the basins. Cover tightly and bring the water to a simmer. Steam for 4 hours, checking the water level regularly and topping up if necessary.
- Allow to cool, then store until Christmas in a cool, dry place.
- On Christmas Day, steam the pudding again for 2½ hours. Turn out and serve flaming with brandy, if you like, and with Custard or brandy butter.