Imperial
2 oz currants
3 oz raisins
3 oz sultanas
5 glace cherries, finely chopped
1 small cooking apple, peeled, cored and chopped
1 oz mixed candied peel, chopped
1 1/2 oz shelled almonds, skinned and chopped
finely grated rind of 1 small lemon
grated rind and juice of 1 small orange
2 oz flour
1/4 teaspoon salt
1/4 teaspoon ground mixed spice
1/4 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
2 oz dark brown sugar
1 oz fresh breadcrumbs
2 oz shredded suet
3 tablespoons stout
2 tablespoons brandy
1 tablespoon black treacle or molasses
2 eggs, beaten
milk
Metric
50 g currants
75 g raisins
75 g sultanas
5 glace cherries, finely chopped
1 small cooking apple, peeled, cored and chopped
25 g mixed candied peel, chopped
40 g shelled almonds, skinned and chopped
finely grated rind of 1 small lemon
grated rind and juice of 1 small orange
50 g flour
1/2 х 2.5 ml spoon salt
1/2 х 2.5 ml spoon ground mixed spice
1/2 х 2.5 ml spoon ground cinnamon
1/2 х.2.5 ml spoon grated nutmeg
50 g dark brown sugar
25 g fresh breadcrumbs
50 g shredded suet
3 x 15 ml spoons stout
2 x 15 ml spoons brandy
1 x 15 ml spoon black treacle or molasses
2 eggs, beaten
milk
In a large bowl, mix the fruit, peel, nuts, citrus rinds and orange juice together. Sift the flour, salt and spices together. Add to the fruit with the sugar, breadcrumbs and suet. Mix well, then stir in the remaining ingredients, adding just enough milk to form a mixture which will drop easily from a spoon. Cover the bowl with a cloth and leave in a cool place overnight.
Turn into a greased 1 litre/1 3/4 pint pudding bowl. Cover with cling film. MICROWAVE ON HIGH for 8 minutes. Leave to stand for 2 hours, then MICROWAVE ON HIGH for 2-3 minutes to reheat. Alternatively, MICROWAVE ON LOW for 16-24 minutes, then leave to stand for 10 minutes.
Serves 4-6
