This is a recipe I derived myself and is absolutely delicious with intense flavour and is a recipe I've been using over the last decade. It goes down so well with my family and offers a warm festive end to a wonderful family diiner on Christmas day with a glass of sweet desert wine or a brandy.

Ideally these should be made around the beginning of September to allow them to mature. Cost around £25.00 - £30.00. Far superior to anything in the shops, even premium shops where you can pay as much as £20 for a medium sized pudding.

Prep time - At least an hour +

Cooking times - As below

5oz Chopped Dried Figs

5 oz Chopped Dried Plums

4oz Chopped Dried Apricots

3 oz Dried Cranberries

6 oz Sultanas

6 oz Raisins

6 oz Currants

4 oz Candied Peel

5 oz Glazed Cherries

1 ½ oz Flaked Almonds, or ground

1 ½ oz Crushed not chopped Walnuts

1 oz Crushed not chopped Pecans

Zest of 1 Lemon

Zest of 1 Orange

Juice of ½ Lemon

Juice of ½ Orange

1 Grated Bramley Apple Unpeeled

1 Grated Pear Unpeeled

 ½Teaspoon of Freshly Grated Nutmeg, or ground

½ Teaspoon of Ground Cinnamon

1 Teaspoon of Freshly Grated Root Ginger or ½ Teaspoon of Ground Ginger

1 ½ Teaspoons Mixed Spice

1 Fl oz Rum

3 Fl oz Sherry

2 Fl oz Brandy

1 Floz Cointreau

4 Fl oz Stout + 5 Fl oz for later

Mix all of the above together in a large bowl and cover, going back to stir every 12 hours for 5 days. After 3 days, add the other 5 Fl oz of Stout and cover for 2 days, but stirring again every 12 hours. Once the mixture has matured and soaked all the liquid, add the following

7oz Breadcrumbs

5 oz Self Raising Flour

7 oz Suet

7 oz Dark Brown Sugar

2 Large Eggs

Mix all the ingredients together thoroughly. Grease 2 x 1½ Ltr or 3 x 1 ltr or 6 x ½ ltr pudding bowls and equally divide the mixture and cover either with the lids from the bowls or tied greaseproof paper.

If using a slow cooker, place the pudding in the slow cooker, boil the kettle and place enough water in the slow cooker approx 1" from the top of the bowl, so just under the rim and set the heat to low. See cooking times below

If using a pan of water, the principle is exactly the same as for a slow cooker but on simmer setting on the smallest burner. 

Cooking times

1½ ltr, 10 hours, 1 ltr, 8 hours or ½ ltr for 5 hours. When cold, add 2 tablespoons of rum to the top of the pudding but do not pierce the pudding. The rum will soak in of its own accord. Leave in a cool place until the puddings are needed but don’t freeze. Cook again on the day for another 2 – 4 hours depending on size. These will last 2 -3 years in a cool dark place but may need a touch of rum or brandy before using.

This is a very rich, very flavoursome pudding served best with brandy sauce although brandy butter or cream can also be used to compliment it.

If you have a nut allergy, then the nuts can be removed and there is no need to substitute with anything.