Here you are then! Sorry I don’t do cup measurements!
6 ounces of each: – Plain flour, Breadcrumbs, Vegetable Suet, and Dark soft sugar, Stoned raisins, Sultanas and Seedless raisins.
3 ounces each of: – Almonds, Glace cherries, Dates and Dried apricots (all chopped), Apple and carrot (both grated).
2 Eggs, ¾ tsp. Mixed Spice, ½ tsp. each Grated nutmeg and Cinnamon. 1 fl.oz. Brandy and enough Guinness to give a moist mixture.
Put into greased basins and steam for about 6 hours. To serve, steam for further 2 hours.
The puddings will keep for at least a year.
(The longest I’ve kept one is about 4 years – it was still eatable.)
You can use aluminium foil basins, but they must be coated or the acid in the fruit dissolves the aluminium!
This amount makes 16 –20 portions.
(2x 2pint basins + I sample size)
Thanks, anni!!! Just wun problim??? “Stoned raisins???” Waht ar these??? Laik plums??
An – skwez mee! TOO probims! Vegetable suet?? Iz this – doo we need a tranlamayshun? Iz this laik butter, awnlee not???
Stoned raisins aer Almeria Raisins. Vegetable suet is a hard fat. I has 2 yoose it `coz haff teh famblee aer vejitarian. It iz liek long grane ries 2 lukk at. Tradishunullee it wud be suet (teh hard fat rownd teh kidneez) frum aminuls, an moast peepl still yooz dat.
Oh anni!! Teh google duz nawt know waht Almeria Raisins ar!!! Ai’m nawt shur we hav tehm. Waht doo they luk laik???
Dey aer big sweet raisins frum blakk grayp dat had seeds in – bowt twies teh siez uv seedless wuns an liter in culler dey cum frum Spain. Sum awlso cum frum Australia (nawt kwiet az gud tho) Aifink u cud yooz jumbo golden raisins.
What is Mixed Spice? Whatever it is, it’s in addition to 1/2 tsp. each nutment and cinnamon, right?
While it’s sitting for up to 4 years (!!), do you douse it with more brandy and/or Guinness if it seems to be drying?
I’m already excited about making and then eating this! You’re a hero, Anni. Make that heroine.
Mixed spice is a mixture of various spices – sold as such here.
It doesn’t need any more liquid added – it’s stored covered. I use plastic basins that have fairly tight fitting lids. You could use vegetable parchment, (baking parchment) and foil tied over the top of a ceramic basin.