Ingredients:
250g dried mixed berries (e.g. raisins, cherries, cranberries)
100g currants
50g mixed peel
175ml brandy
100g plain flour
1 tsp baking powder
125g fresh white breadcrumbs
175g dark brown sugar
½ tsp ground cinnamon
½ tsp ground nutmeg
Grated zest 1 orange
150g shredded vegetable suet
1 Bramley apple, peeled and coarsely grated
50g blanched almonds, roughly chopped
3 medium eggs, beaten
Butter, for greasing
Method:
Place the dried fruit and mixed peel in a bowl and pour over the brandy. Mix well, cover and place in the fridge overnight.
In a large bowl, mix together the flour, baking powder, breadcrumbs, sugar, spices, citrus zest, suet, apple and almonds. Stir in the soaked fruit and juices. Add the beaten eggs and stir well.
Lightly butter a pudding steamer and place a disc of baking parchment in the base. Spoon in the mixture, cover with 2 sheets of baking parchment.
Place the pudding in a large saucepan and pour hot water halfway up the sides. Cover and steam for 6 hours, topping up with hot water from time to time.
Lift the pudding basin from the pan and leave to cool completely.
To reheat, steam for 2 hours as before until piping hot.
