4 1/2 cups (450 g) 1 lb plain flour (All purpose)
1 teaspoon salt
1 heaped teaspoon mixed
spice
1/2 nutmeg, grated
675 g (1 1/2 lb) finely grated suet
2 cups (450 g) 1 lb sugar
1 lb (450 g) browned fresh breadcrumbs
1 lb (450 g) prunes, halved and stoned (seeded)
1 lb (450 g) chopped mixed peel
1 lb (450 g) small raisins
1 lb (450 g) sultanas (golden raisins)
1 lb (450 g) currants
1 lb (450 g) eggs, weighed in their shells
1 1/4 cup (1/2 pint) 300 ml milk
juice of 1 lemon
scant 1/2 (us) cup (100 ml) brandy
1 teaspoon salt
1 heaped teaspoon mixed
spice
1/2 nutmeg, grated
675 g (1 1/2 lb) finely grated suet
2 cups (450 g) 1 lb sugar
1 lb (450 g) browned fresh breadcrumbs
1 lb (450 g) prunes, halved and stoned (seeded)
1 lb (450 g) chopped mixed peel
1 lb (450 g) small raisins
1 lb (450 g) sultanas (golden raisins)
1 lb (450 g) currants
1 lb (450 g) eggs, weighed in their shells
1 1/4 cup (1/2 pint) 300 ml milk
juice of 1 lemon
scant 1/2 (us) cup (100 ml) brandy
method
1. Sift the flour, salt and spice into a bowl.
2. Mix in the suet, sugar and breadcrumbs, then add the dried fruit.
3. Beat together the eggs, milk, lemon juice and brandy and add to the bowl. Mix well.
4. Spoon into three greased 600 ml (1 pint) pudding basins.
5. Boil for 8 hours. When ready to serve, boil again for 2 hours.
6. Serve with rum butter.
2. Mix in the suet, sugar and breadcrumbs, then add the dried fruit.
3. Beat together the eggs, milk, lemon juice and brandy and add to the bowl. Mix well.
4. Spoon into three greased 600 ml (1 pint) pudding basins.
5. Boil for 8 hours. When ready to serve, boil again for 2 hours.
6. Serve with rum butter.
serving amount
makes 3 puddings
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