Plum pudding

• self-raising flour↗85g g
• ground mixed spice¾ tsp tsp
• shredded suet140g g
• fresh white breadcrumb↗85g g
• dark muscovado sugar↗140g g
• raisin↗140g g
• sultana↗140g g
• currant↗140g g
• mixed candied peel↗25g g

  chopped

• finely grated zest and juice of 1 small orange
• finely grated zest and juice of 1 small lemon
• glacé cherry↗25g g

  chopped (optional)

• small carrot↗1

  grated

• sweet stout↗3 tbsp tbsp

  (we used Mackeson)

• black treacle↗2 tsp tsp
• brandy↗

  to feed

Step-by-step instructions

1. 1

   Stir the flour, spice, suet, breadcrumbs and sugar in a large bowl. Tip in the fruit, peel, cherries (if using) and carrot, then stir well to mix. Add the remaining ingredients and beat until thoroughly combined.

2. 2

   Spoon the mixture into a buttered 1.2 litre pudding bowl (with a buttered disc of greaseproof paper in the bottom) and press down well, leaving room for the pudding to rise a little during steaming. Cover with a circle of buttered greaseproof paper, then cover with pudding cloth or foil and tie securely with string.

3. 3

   Stand the bowl on an upturned saucer in a saucepan and half fill with boiling water. Cover tightly and steam for 8 hours, topping up the water as necessary. Leave to cool in the pan.

4. 4

   Remove the pudding from the pan and discard the cloth or foil and paper. Then cover with fresh greaseproof paper and cloth. Store your pudding in a cool, dry place until required - you can feed it with a few tablespoons of brandy once in a while. Before serving, steam again for 2-3 hours.