Ingredients :
√ 8 oz. (225g) figs, roughly chopped
√ 8 oz. (225g) stoned prunes, chopped
√ 2 oz. (50g) mixed peel
√ 6 oz. (150g) sultanas
√ 2 oz. (50g) blanched almonds, chopped
√ 1 dessert apple, peeled, cored and coarsely grated
√ 3 pieces of stem ginger, chopped
√ 3 oz. (75g) self-raising flour
√ 6 oz. (150g) browned breadcrumbs
√ 4 oz. (100g) shredded suet
√ 6 oz. Soft dark brown sugar
√ 3 tablespoons of clear honey
√ half a teaspoon of mixed spice
√ 1 teaspoon of grated nutmeg
√ 3 eggs, beaten
√ pinch of salt
√ quarter pint (140ml.) barley wine
Preparation :
√ Grease 2 x 1.5 lb. (675g) pudding basins with lard
√ Place all the fruit and dry ingredients in a large bowl and mix well
√ Beat together the eggs, honey and wine then add to the fruit mixture and stir well
√ Share the mixture between the two pudding basins
√ Cover the basins with a double layer of greaseproof paper, then a piece of pleated foil
√ Tie securely with string
√ Place in a steamer over a pan of boiling water or in a pan of boiling water that comes two thirds of the way up the sides of the basins
√ Steam the puddings for 4 hours, topping up with boiling water as necessary
√ If the pudding is to be stored, replace the wrappings with fresh greaseproof paper, foil and string as before
√ Seal, label and place in a freezer or cool, dry cupboard for up to 12 months
√ To re-heat thaw the frozen pudding overnight, unwrap and steam for 20 minutes
√ Serve the pudding by turning out on a serving plate, dust with icing sugar and decorate with a sprig of holl.
√ 8 oz. (225g) figs, roughly chopped
√ 8 oz. (225g) stoned prunes, chopped
√ 2 oz. (50g) mixed peel
√ 6 oz. (150g) sultanas
√ 2 oz. (50g) blanched almonds, chopped
√ 1 dessert apple, peeled, cored and coarsely grated
√ 3 pieces of stem ginger, chopped
√ 3 oz. (75g) self-raising flour
√ 6 oz. (150g) browned breadcrumbs
√ 4 oz. (100g) shredded suet
√ 6 oz. Soft dark brown sugar
√ 3 tablespoons of clear honey
√ half a teaspoon of mixed spice
√ 1 teaspoon of grated nutmeg
√ 3 eggs, beaten
√ pinch of salt
√ quarter pint (140ml.) barley wine
Preparation :
√ Grease 2 x 1.5 lb. (675g) pudding basins with lard
√ Place all the fruit and dry ingredients in a large bowl and mix well
√ Beat together the eggs, honey and wine then add to the fruit mixture and stir well
√ Share the mixture between the two pudding basins
√ Cover the basins with a double layer of greaseproof paper, then a piece of pleated foil
√ Tie securely with string
√ Place in a steamer over a pan of boiling water or in a pan of boiling water that comes two thirds of the way up the sides of the basins
√ Steam the puddings for 4 hours, topping up with boiling water as necessary
√ If the pudding is to be stored, replace the wrappings with fresh greaseproof paper, foil and string as before
√ Seal, label and place in a freezer or cool, dry cupboard for up to 12 months
√ To re-heat thaw the frozen pudding overnight, unwrap and steam for 20 minutes
√ Serve the pudding by turning out on a serving plate, dust with icing sugar and decorate with a sprig of holl.
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