A seasonal favourite.


  • 75 g flour
  • third tsp baking powder
  • 75 g breadcrumbs
  • 75 g dried suet
  • 35 g ground almonds
  • 180 g muscovado sugar
  • 1/3tsp mixed spice
  • pinch cinnamon and nutmeg
  • 60 g stoned prunes
  • 60 g grated carrot
  • 250 g mixed currents, sultanas and raisins
  • 20 g mixed peel
  • small apple grated
  • orange and lemon (juiced and zest)
  • 2 eggs
  • 50 ml rum
  • 1 tblsp treacle/golden syrup
  • 100 ml stout


  • Mix the flour, baking powder, breadcrumbs, suet, ground almonds, sugar and spices together.
  • Chop the prunes and mix with the currents, sultanas, raisins, mixed peel, grated apples, orange and lemon zest in a separate bowl.
  • Beat the eggs and add to the orange and lemon juice, rum, treacle, golden syrup and stout.
  • The pudding ingredients can now be totally mixed together now and should be a wet loose consistency if it feels to dry then add more stout.
  • Leave covered in the fridge for 2 days. Then fill your 2lb pudding basin and steam for 4 hours topping up with boiling water when necessary.

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