• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 110 g plain flour
  • 1/2 tsp Ground mixed spice
  • 1/4 tsp grated nutmeg
  • 225 g fresh breadcrumbs
  • 275g shredded suet
  • 225 g soft brown sugar
  • 350 g raisins
  • 350 g sultanas
  • 50 g mixed peel, chopped
  • 50 g walnuts or blanched almonds
  • 1 small orange, zest only
  • 4 eggs, beaten
  • 50 ml brandy or dry sherry
  • 1/2 tsp almond essence
  • 150 ml milk


  1. Sift flour, spice and nutmeg into a large bowl. Add breadcrumbs, suet, sugar, raisins, sultanas, peel, nuts and orange zest. Mix well.
  2. Combine the mixture with the eggs, brandy or sherry, almond essence and milk.
  3. Divide the mixture between two greased 1 litre (2 pint) pudding basins. Cover with buttered greaseproof paper or foil. Pleat once to allow the pudding to rise.
  4. Tie string around the basin to secure the paper or foil. Use extra string to make a handle for ease of removal.
  5. Place in a steamer over a pan of boiling water and cover. Steam steadily for 6 hours, keep replacing with hot water. Do not allow the steamer to dry out.
  6. Remove from the steamer, leave until cold. Cover with foil. Store in a cool place.
  7. To serve: cover and steam for 2 hours. Turn out on to a warm dish. Serve with brandy butter, fresh cream or custard.

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