Ingredients
2
eggs
5 fluid oz. stout (Guiness, Mackeson etc. Use a part bottle and drink
the rest!)
4 oz. wholemeal breadcrumbs
6 oz. self raising wholemeal flour
5 oz. vegetable suet
4 oz. golden granulated sugar
4 oz. dark brown sugar
2 oz. grated carrot
2 oz. chopped dates
2 oz. chopped prunes
8 oz.
sultanas
8 oz. currants
4 oz. raisins
2 oz. mixed peel
2 oz. glace
cherries (cut into quarters)
2 oz. nuts (walnuts and brazils, roughly chopped)
Method
Mix
together all the dry ingredients and stir in the prepared fruit and nuts.
Beat
the eggs and add to the mix with the stout.Mix really thoroughly.
This amount
will make one large and one small pudding.
Grease the pudding basins well
with butter.
Fill, with the mix, to one inch below the rim.
Grease
a square of greaseproof paper and make a pleat across the middle (to allow for
the pudding to rise!)
Place over the pudding, grease side down.
Pleat
a square of tinfoil in the same way and place over the top.
Tie securely
with string, around the rim, and trim off excess paper and foil if necessary.
This
is to ensure that the paper does not dip into the water and soak up into the pud,
making it soggy!
Steam for 4 hours, checking the water regularly.
