|Flour||1⁄2 Cup (8 tbs)|
|Currants||3⁄4 Cup (12 tbs)|
|Breadcrumbs||1 1⁄2 Cup (24 tbs)|
|Sultana raisins||3⁄4 Cup (12 tbs)|
|Brown sugar||1 Cup (16 tbs)|
|Candied fruit peel||12 Cup (192 tbs)|
|Chopped suet||1⁄4 Cup (4 tbs)|
|Chopped almonds||1 Cup (16 tbs)|
|Apple||1 , peeled and grated|
|Nutmeg||1⁄2 , grated|
|Grated lemon rind||1|
|Lemon||1 , juiced|
|Mixed spices||1⁄2 Teaspoon|
|Seedless raisins||3⁄4 Cup (12 tbs)|
|Stout||1⁄2 Cup (8 tbs)|
Mix the flour with the breadcrumbs, sugar, suet, salt, and spices.
Add fruit, peel, nuts, apple, and lemon rind.
Beat the eggs and add to the stout and lemon juice.
Pour over the dry ingredients and mix thoroughly.
You want a soft consistency.
Moisten with more stout if too dry.
Pour into greased 6 inch bowls and cover with wax paper, then with floured pudding cloths, and secure them well at the sides.
Boil them in a large pot, with the water coming three quarters way up the sides of the bowls, for 5 to 6 hours.
Add more water when necessary.