375g seeded raisins, chopped
185g prunes, chopped
185 g mixed peel
finely grated rind of 1 lemon
90g blanched almonds, chopped
1 large carrot, coarsely grated
4 ¼ cups soft white breadcrumbs
1 cup sugar
1 cup plain flour
½ tspn salt
½ tspn nutmeg
1 tspn mixed spice
¾ cup milk
½ cup brandy (can use orange juice as an alternative to alcohol)
½ cup stout (can use orange juice as an alternative to alcohol)
Grease two 4 cup (1 litre) basins or one
8 cup (2 litre) basin.
Mix together in a large bowl the raisins, sultanas, currants, prunes, chopped mixed peel, grated lemon rind, almonds, carrot, breadcrumbs and sugar. Sift the flour with the salt, nutmeg and mixed spice and add to the fruit mixture and stir.
Fill the prepared basins, leaving a space of about one centimetre at the top. Cut a round each of greaseproof paper and foil larger than the circumference of the basin and place over the top of the basin. Tie securely with string, leaving a large loop with which to lift the basin in and out of the boiling water. Put a trivet or old plate with the base facing up in the bottom of a large saucepan half filled with boiling water. Carefully place the pudding basin in the saucepan making sure that the water comes two-thirds of the way up the sides of the basin. Put the lid on the saucepan and boil gently for five hours for one two litre pudding and three hours for one litre size puddings.
As the water boils away, top it up with more boiling water. On the day the pudding is to be served, boil it for a further two hours or one hour depending on the pudding size.
Serve with brandy cream or custard.