Pudding

2/3 cup plain flour
2/3 cup breadcrumbs
1tbsp cinnamon
1tbsp mixed spice
1 tbsp nutmeg
1/2 cup brown sugar
1 granny smith apple (peeled and grated)
grated rind and juice of one orange
2kg mixed fruit - include as many as you can, mixed peel, currants, raisins etc
100g chopped, blanched almonds
1 tbsp treacle
1/2 cup brandy
1/2 cup guinness or stout
2 eggs
100 g butter, melted and cooled

Put fruits, peel and spices in a bowl and mix with the juice, treacle, brandy and stout. Let it sit overnight (or for a few nights if time permits). If soaking fruit over a few days, stir daily and check for moisture and spicing. Add more of both (depending on how boozy the pud should be).

When the fruit is ready, sift the flour and add to the fruit gradually making sure to mix the fruit so that it is evenly coated in the flour. Then do the same with the breadcrumbs. When the fruit is coated, mix the eggs and butter together and add to the pudding.

This will make an enormous amount of pudding and depending on how many people will be eating it, make it in smaller or larger amounts as appropriate. I still like to put my puddings in calico and steam them in a steaming pot. Lightly coat the calico with flour and use a small rice bowl as a mould for a two person serve. Push the mixture into the bowl and twist the top of the calico and secure with string. Make a loop at the top of the string so that the pudding can be hung when it is cooked. Steam the puddings for about two - three hours. When finished, hang the puddings ober a wooden spoon to let them cool. They can be frozen at this point and re-steamed when you feel like eating one. I put them in a freezer bag to stop them from drying out.

The puddings are not a 'doughy' pudding and there is only enough flour to just hold it together - but that is what I like. It is more of a pile of boozy fruit than anything else - but it is the most perfect thing with vanilla-bean brandy custard!!

Every year I panic about how I have made them. The quantities change all the time and a bit more is added here and there. I am hoping that with age, I will get to a point where I just 'know' when the pudding is right. Fingers crossed for this one!