Ingredient List
- 2 cups fresh breadcrumbs
- 1 cup golden sultanas
- 1 cup raisins (can be soaked in brandy overnight)
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter
- 1/2 cup zante currants
- 1 cup + 2 Tbsp dark brown sugar
- 2 large eggs
- 1 tsp mixed spice blend
- 1/2 tsp baking powder
- 1 small shredded apple, peeled and cored
- 1 orange zest (or substitute lemon zest)
- 5 oz orange or lemon juice mixed with brandy/rum
- 3 Tbsp mixed candied peel (optional)
| Preparation Time | 30-45 minutes |
| Cooking Time | 360-420 minutes |
| Total Time | 390-465 minutes |
| Level of Difficulty | Medium |
Step-by-Step Instructions
- Thoroughly butter a pudding bowl and line the bottom with a buttered disc of parchment or waxed paper.
- Beat suet or butter with sugar until creamy, then mix in flour, eggs, and spice. Add remaining ingredients and combine until smooth.
- Pour mixture into prepared bowl, flatten surface with spatula, and cover with a buttered disc of waxed or parchment paper.
- Create a cover using parchment paper and foil large enough to extend halfway down bowl sides. Make a center pleat, place over bowl, and secure with string, creating a handle for easy removal.
- Place bowl on trivet in large pot filled halfway with water. Cover with tight-fitting lid and steam for 6 hours, checking water level hourly.
- Remove pudding carefully, discard foil and paper. Clean bowl and replace coverings with fresh ones.
- Store in cool place until needed. Before serving, either steam for 2 hours or microwave until hot.
- Let stand briefly, turn onto heatproof dish. For traditional presentation, flame with brandy in a safe area.
- Serve with brandy sauce, whipped cream, or custard once flames extinguish.
