Ingredients:

  • 8 oz (225g) Raisins
  • 8 oz (225g) Sultanas
  • 4 oz (110g) Dried Currants
  • 4 oz (110g) Mixed Peel
  • 4 oz (110g) Dried Figs, chopped
  • 1/2 cup (120ml) Dark Rum or Brandy
  • 1/4 cup (60ml) Milk (Whole or Semi-skimmed)
  • 6 oz (170g) Shredded Suet
  • 4 oz (110g) Dark Brown Sugar, packed
  • 2 oz (55g) Black Treacle (or Molasses)
  • 4 oz (110g) Butter, unsalted, softened
  • 6 oz (170g) All-Purpose Flour
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Nutmeg
  • 1/4 tsp Ground Cloves
  • 1/4 tsp Salt
  • 2 oz (55g) Breadcrumbs, fresh white
  • 2 Large Eggs, lightly beaten

Instructions:

  1. Combine dried fruits and rum/brandy in a bowl; let soak for at least 2 hours, or preferably overnight.
  2. In a separate bowl, cream together the softened butter (if using) and brown sugar. Mix in the treacle and beaten eggs until well combined.
  3. In a large mixing bowl, combine flour, spices, salt, breadcrumbs, and suet.
  4. Gradually add the wet ingredients to the dry ingredients, mixing well until everything is fully combined.
  5. Stir the soaked fruits (including any leftover soaking liquid) into the batter until evenly distributed.
  6. Grease the pudding basin with butter or cooking spray. Cut a circle of parchment paper to fit the base and another larger circle to cover the top. Grease one side of each circle.
  7. Spoon the pudding mixture into the prepared basin, pressing down gently.
  8. Place the smaller parchment circle greased-side down onto the pudding. Cover with the larger parchment circle, greased-side up, and then top with a layer of aluminum foil. Secure tightly with string, creating a handle for easy lifting.
  9. Place the pudding basin in a large pot. Add enough boiling water to come halfway up the sides of the basin. Cover the pot with a tight-fitting lid. Steam for 4-6 hours, or until a skewer inserted into the center comes out clean. Keep an eye on the water level and replenish as needed.
  10. Carefully remove the pudding basin from the pot. Let cool completely in the basin. Once cooled, replace the used parchment and foil with fresh ones and store in a cool, dark place for up to several months.
  11. To reheat, steam the pudding again for 1-2 hours. Before serving, warm a little rum/brandy, pour it over the pudding, and ignite! (Be careful!).