Ingredients
Scale
- 375g raisins
- 375g sultanas
- 250g currants
- 250g dates
- 2 cups Coopers Extra Stout
- 185g butter
- 1.5 cups firmly packed brown sugar
- 1 tbsp golden syrup
- 3 eggs
- 1.5 cups plain flour
- 1.5 cups self-raising flour
- ½ a level tsp salt
- 1 level tsp cinnamon
- 1 level tsp mixed spice
- ¼ level tsp grated nutmeg
- 1 level tsp bi-carb soda
- ¼ cup whisky
- ¼ cup chopped almonds
Instructions
Method:
Day 1:
- Combine the raisins, currants and sultanas in a large bowl and cover with Stout.
- Set aside and allow to soak overnight.
Day 2:
- In a large saucepan combine the soaked mixture, chopped dates, brown sugar and golden syrup.
- Simmer over low heat for seven (7) minutes, then set aside to cool.
- In a large bowl combine your cooled mixture, eggs, flours, salt, spices, bi-carb soda, whisky and almonds.
- Generously grease a separate large bowl with butter and place a round of baking paper on the bottom. Pack your pudding mixture into the bowl. Cover the bowl with one layer of baking paper and one layer of foil – tie securely over the bowl using string (you can also use the string to create a handle to safely transfer the bowl in and out of the boiling water).
- Fill a large pot half-way with water and bring to a simmer. Place the pudding bowl into the water and boil for 4.5-5 hours, topping up the water as required.
- Allow to cool overnight, then discard the wrapping and re-wrap in new baking paper and foil.
- Store in a cool, dry place.
Christmas Day:
- Fill a large pot half-way with water and bring to a simmer. Place the pudding bowl into the water and boil for 1.5 hours.
- Unwrap and turn out into a serving bowl. For a bit of sparkle, warm 3-4 tablespoons of brandy in a small pan, pour over the pudding and set alight.
Serve with custard, cream, or ice-cream.
- Prep Time: 20-30 Minutes
- Cook Time: 8 Hours
- Category: Dessert
- Cuisine: European Inspired
- Diet: Vegetarian