Pudding Recipe

The recipe makes enough for 1.5kg of pudding. It will fill two medium-sized (16in) pudding basins, or a large (20in) one.

• 175g (6oz) shredded suet
• 175g (6oz) soft brown or demerara sugar
• 175g (6oz) seedless raisins
• 175g (6oz) stoned prunes
• 175g (6oz) self-raising flour
• 100g (4oz) chopped mixed peel
• 1/2 tsp salt
• 1 tsp mixed spice
• 1/2 tsp freshly grated nutmeg
• 4 large eggs
• 150ml (5 fl oz) milk

Mix all the dry ingredients together.
Beat the eggs and the milk until frothy then stir into the dried ingredients until thoroughly mixed. Allow to stand in a cool place (not the fridge) for 12 hours.
Put mixture into pudding basins and cover with a layer of folded greaseproof paper. Tie with string.
Cook, covered in a water bath, for 3 hours. Keep 4-5cm (1-2in) simmering water in the pan at all times. If using a pressure cooker, cook for 1 1/4 hours.
Allow to cool and store in a cool, dark place.
Before serving, steam for an hour in a saucepan (or for 30mins in a pressure cooker).
Flame with brandy and serve with all the usual asides.