4 oz raisins
4 oz currants
4 oz sultanas
4 oz brown sugar
4 oz white breadcrumbs
2 oz plain flour
Half a teaspoon of salt
1 grated carrot
2 beaten eggs
2 oz almonds, finely chopped
4oz suet
Half a teaspoon of Welsh spices
Half a lemon, skin and juice only
Half an orange, skin and juice only
Half a wine glass of brandy
1 small cooking apple, grated
A little stout

METHOD

Place all the ingredients, apart from the stout, in a large bowl and mix well.
Add a little stout as necessary and keep the remainder of the bottle/can until tomorrow.

After mixing well, cover the bowl with a cloth or foil and leave overnight.
The next day - if the mixture looks dry - add more stout as required.
Transfer the mixture from the bowl to a large basin, (or two small basins), cover with foil and steam for 8 hours. You can do this days / weeks in advance.

On Christmas Day: Steam for 1.5 - 2 hours


Recipe by Mary Davies

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