8 oz (225 g) seedless raisins
8 oz (225 g) currants
8 oz (225 g) sultanas (golden raisins)
3 oz (75 g) chopped dried pear
1/4 cup (25 g) 1 oz chopped dried pineapple
finely grated zest of 1 lemon
8 oz (225 g) fresh white breadcrumbs
3/4 cup (75 g) 3 oz plain flour (All purpose)
1 tsp ground Mixed Spice (All Spice / Pumpkin pie spice)
1/4 tsp salt
8 oz (225 g) shredded suet
1 cup (225 g) 1/2 lb soft brown sugar
dash of angostura bitters
4 large eggs, beaten
55 ml (2fl oz) dark rum
55 ml (2fl oz) Calvados
75 ml (3fl oz) milk
8 oz (225 g) currants
8 oz (225 g) sultanas (golden raisins)
3 oz (75 g) chopped dried pear
1/4 cup (25 g) 1 oz chopped dried pineapple
finely grated zest of 1 lemon
8 oz (225 g) fresh white breadcrumbs
3/4 cup (75 g) 3 oz plain flour (All purpose)
1 tsp ground Mixed Spice (All Spice / Pumpkin pie spice)
1/4 tsp salt
8 oz (225 g) shredded suet
1 cup (225 g) 1/2 lb soft brown sugar
dash of angostura bitters
4 large eggs, beaten
55 ml (2fl oz) dark rum
55 ml (2fl oz) Calvados
75 ml (3fl oz) milk
for the rum butter:
1 stick (8 Tbsp)4 oz (100 g) unsalted butter
3/8 cup (75 g) dark brown sugar
4 tbsp dark rum
3/8 cup (75 g) dark brown sugar
4 tbsp dark rum
method
1. Lightly grease 1.6 litre (2 3/4 pint) pudding basin and line the base with non-stick baking parchment.
2. Put the raisins, currants and sultanas in a large mixing bowl with the fried pear and pineapple, lemon zest, breadcrumbs, flour, mixed spice, salt, suet and sugar. Stir to mix.
3. In another bowl whisk together the eggs, a dash of the angostura bitters, rum and Calvados and milk. Add to the fruit mixture and stir well.
4. Spoon into the pudding basin and press down well. Cover the surface with a disc of greaseproof paper. Cover the whole basin with some more paper and foil, making sure to pleat in the centre for expansion. Secure with some string.
5. To cook: Place the pudding basin into a large saucepan and pour enough boiling water in to come halfway up the basin. Now bring up to the boil, cover the pan and boil steadily for 5 hours, making sure the saucepan doesn't boil dry. Top up with boiling water only.
6. Once cooked, remove from the pan and allow to cool completely. Then recover with some fresh greaseproof paper and foil. Store in a cool, dark place for 6-8 weeks.
7. To reheat on the day.
8. Steam pudding for 2 hours as above and then turn out onto your warmed serving dish.
9. Warm some rum in a pan, and set it alight with a match. Pour this over the pudding and decorate with holly.
10. Rum butter: Mix the ingredients well until completely combined, store covered in the fridge.
2. Put the raisins, currants and sultanas in a large mixing bowl with the fried pear and pineapple, lemon zest, breadcrumbs, flour, mixed spice, salt, suet and sugar. Stir to mix.
3. In another bowl whisk together the eggs, a dash of the angostura bitters, rum and Calvados and milk. Add to the fruit mixture and stir well.
4. Spoon into the pudding basin and press down well. Cover the surface with a disc of greaseproof paper. Cover the whole basin with some more paper and foil, making sure to pleat in the centre for expansion. Secure with some string.
5. To cook: Place the pudding basin into a large saucepan and pour enough boiling water in to come halfway up the basin. Now bring up to the boil, cover the pan and boil steadily for 5 hours, making sure the saucepan doesn't boil dry. Top up with boiling water only.
6. Once cooked, remove from the pan and allow to cool completely. Then recover with some fresh greaseproof paper and foil. Store in a cool, dark place for 6-8 weeks.
7. To reheat on the day.
8. Steam pudding for 2 hours as above and then turn out onto your warmed serving dish.
9. Warm some rum in a pan, and set it alight with a match. Pour this over the pudding and decorate with holly.
10. Rum butter: Mix the ingredients well until completely combined, store covered in the fridge.
serving amount
serves: 6
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