175g of fine minced suet
250g of Demerara sugar
250g of white breadcrumbs
12g of plain flour
50g of ground almonds
4g of mixed spice
350g of currants
175g of resins
300g of sultanas
75g of diced mixed peel
125g of egg (1 Egg ) - whisked
100ml ale or stout (or two thirds ale and one third milk)
4g of gravy browning
Zest and juice of 2 lemons
Zest and juice of 2 oranges
Caster sugar for dusting

METHOD

Grease the basins thoroughly with butter and dust with caster sugar. Place a circle of greaseproof paper at the bottom of each basin.

Sieve the sugar, flour and mixed spice together into a large mixing bowl. Add the breadcrumbs, suet and almonds and mix well. Add the currants, raisins, sultanas and mixed peel. Mix the stout with the egg and add to the other ingredients.

Place the mixture into each bowl, flatten with dry hands. Place a circle of greaseproof paper on top and a ‘tin foil' lid and fasten down.

Place the basins in a large shallow tin or a large saucepan with sufficient water to cover one-quarter of the basins. Cover them and place in the oven at 160c. Steam for 3 hours.

Steam for a further 1-2 hours before serving.

PROGRAMMES

PROGRAMME ARCHIVE

EXTRAS