(makes three puddings)

1/2 lb of raisins (226g)
3/4 lb of currants (340g)
1/2 lb sultanas (226g)
1/2 lb of mixed peel (226g)
1 1/4lb brown sugar (567g)
1 lb of bread crumbs (stable side) (453g)
1/2lb flour (226g)
1/2 tsps salt
2oz almonds chopped (56g)
6oz of suet (you can use salted frozen butter)- 170g
1 tsp of mixed spice (typically contains: cinnamon, nutmeg, allspice- available at Nakumatt)
3 tbsp of black treacle (molasses)
1 lemon rind grated
very little milk to mix
1 can dark beer – approx 330ml

Mix the flour, sugar, suet (frozen butter) and almonds with your hands. Then add all the other ingredients and mix with your hands.

Grease a ceramic bowl (about 17 cms diameter) and tie a cloth on top with string. Steam in a big saucepan.  To steam, fill a large saucepan about half full of water and bring to a boil.  Add the ceramic bowl so that the water is about ¾ of the way up the bowl.  Place the lid on the pot and keep the water gently boiling for 2 3/4 to 3 hours (sometimes 4 hours).

Leave to cool and then store in the cupboard until the day of serving.  Microwave for 15 minutes or steam for half an hour before serving.  Turn the pudding out onto a plate and add a tablespoon of warm brandy and light.