Ingredients

• 8oz self raising flour
• 6oz Breadcrumbs
• 12oz Chopped Suet
• 8oz Barbados Sugar
• 8oz Moist Brown Sugar
• 12oz Sultanas
• 1lb Currants
• 12oz Raisins
• 12oz Mixed Chopped Candied Peel
• 1desertspoon Mixed Spice
• 1 tablespoon Black Treacle
• 2 tablespoons Golden Syrup
• 3oz Chopped Almonds
• 6-8 Medium Eggs
• juice of 1 Iemon
• 1/4 pint Brandy/Cider
• 1pinch of Nutmeg and Cinnamon and Cloves

Method

Mix all ingredients - consistency should be lumpy and thick (not watery) Mix all ingredients together, stirring well (this requires strong muscles in the wrists and forearms!!) Stand, covered for 24 hours but stirring whenever possible. Any visitors or guests are required to do their bit and stir too!!

Put in well greased basins and cover with well greased paper, cut to basin size. Cover with pudding cloth, tied under rim of basin with string, then pudding cloth pulled tight over the top of the basin, and then tied over the top too. Place in a saucepan of hot water, which comes approx 3/4 of the way up the side of the basin(NOT covering the whole basin)or you'll have a very soggy, messy, pudding, so keep the water topped up with boiling water.

I would check the water level every half hour or so depending on how fast the water is boiling in the pan. I try to keep it at a medium rate of boil.