|Self-raising flour||4 Ounce|
|Mixed spice||1 Teaspoon (Leveled)|
|Ground cinnamon||1 Teaspoon (Leveled)|
|Beef suet||4 Ounce|
|White breadcrumbs||4 Ounce|
|Soft brown sugar||4 Ounce|
|Seedless raisins||8 Ounce|
|Peel||2 Ounce, mixed|
1) Butter a pudding basin.
2) In a large mixing basin, sieve the flour, spices and salt
3) Add the suet, breadcrumbs, sugar, ground almonds, prepared fruit and peel.
4) Mix well, then add the finely grated orange rind and stir in the lightly mixed eggs and treacle.
5) Add ale or milk to mix to a medium soft consistency.
6) Into a well-buttered 3-pint (1 1/2-litre) pudding basin, spoon the mixture.
7) The mixture should three-quarters fill the basin.
8) Cover with buttered papers and fold in a pleat across the top to allow the pudding to rise.
9) Tie the papers tightly with string and, if liked, cover the pudding with an additional layer of kitchen foil or an old-fashioned pudding cloth, knotted at the top to make the cooked pudding easier to lift out.
10) Steam gently, preferably in a proper steamer, failing that, put the pudding on an upturned saucer in a large saucepan.
11) Simmering water should come one-third up the side of the basin.
12) Steam for 5 hours, making sure that the pan is never allowed to boil dry.
13) Top up, if needed, with boiling water.
14) Allow the cooked pudding to cool in the basin.
15) Remove the papers and pour the rum or brandy over it.
16) Re-cover with fresh ungreased paper and store in a dry, airy place until Christmas.
17) Reheat the pudding just before serving.