It's like a traditional Christmas pudding, only darker, deeper and much more rich. The fruits are soaked in stout before being folded into the pudding batter giving the end result a wonderfully deep flavour.
- 140g each raisins, sultanas, currants and dates
- 100g each butter, dark brown sugar (plus 3 tbsp.) and white breadcrumbs
- 50g each mixed peel and self-raising flour
- 250ml dry stout
- Zest of 1 orange and 1 lemon
- 1 large sweet apple
- 2 eggs
- 1/2 tsp each ground cloves, nutmeg, ginger and cinnamon
Peel, core and grate the apple. Stir together the mixed peel, raisins, sultanas, currants dates, apple, orange zest and lemon zest. Cover and leave to sit overnight.
Butter a 1.2 litre pudding basin and put the 3 tbsp. brown sugar into it. Tip the sugar around the bowl.
Mix the butter and sugar in a large bowl until pale and fluffy. Add the eggs one at a time. Sift in the flour and spices and stir to combine. Fold in the breadcrumbs and the soaked fruit mix. Pour into the prepared basin and smooth the top, then cover with greaseproof and pleated foil. Tie with string, then steam on a trivet in a saucepan for 6 hours, topping up with water every now and then.