Serve with Crème Anglaise and brandy cream.


  • 70 g breadcrumbs brown or white
  • 50 g butter
  • 50 g soft brown sugar
  • 25 g plain flour
  • 1 large egg
  • 375 g mixed luxury fruit
  • 25 g flaked almonds
  • 50 g chopped no soak dried apricots
  • 0.5 small cooking apple (grated)
  • 0.5 small carrot (grated)
  • rind and juice of ½ orange
  • rind and juice of ½ lemon
  • 0.5 tsp mixed spice
  • 150 ml guinness


  • Place all prepared fruits, egg, breadcrumbs and flour in a large basin.
  • Pour over butter and sugar and Guinness and mix thoroughly. The mixture should be very wet.
  • Divide the mixture between 6 greased muffin mould or dariole moulds or ramekin dishes.
  • Place a piece of greaseproof paper over each one and wrap in cling film to keep out the steam. Puddings will improve if left for 3-4 days before cooking.
  • Place the dishes in a roasting tray and half fill the tray with boiling water.
  • Cover the roasting tray with tinfoil and make sure it is well sealed.
  • Place tray in a preheated oven and bake/steam for 4 hours at 120° (fan)/Gas1/130° for conventional oven. These can be frozen if desired.
  • Serve with Crème Anglaise and brandy cream.