Ingredients250g each of currants, sultanas and raisins
125g each of chopped blanched almonds and candied orange peel
2 level tsp ground mixed spice
300g each of soft brown sugar, chopped fresh (or dried) suet and fresh white breadcrumbs
Grated rind of a lemon and orange
5 eggs, beaten
150ml of ale or stout
7 tbsp orange liqueur or brandy (or whatever you have in the cupboard)
Method1. Mix the dry ingredients well with your hands in a large basin.
2. Mix in the rind and liquids and beat together with a wooden spoon.
3. Divide between two buttered pudding basins of a litre (2pt) capacity, cover with greaseproof paper and either tie in muslin or encase in foil and steam for 7 hours, topping up the water occasionally.
4. Cool, then remove wrappings and replace with new ones. Store until Christmas.
5. On Christmas Eve or morning, or any time before, steam again for a further 2-3 hours - the longer the steaming the darker the pudding will be.
5. When ready to serve, heat some brandy in a saucepan, pour over the pudding and set alight.