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  • 200 g self-raising flour
  • 200 g shredded vegetable suet
  • 100 g dark brown sugar
  • 150 g currants
  • 150 g raisins
  • 25 g candied lemon peel
  • 25 g candied orange peel
  • 1 tsp ground cinnamon
  • ¼ tsp ground allspice
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp salt
  • 115 g brandy
  • 2 free-range eggs beaten
  • 150-200 g milk enough to bind


  1. Butter a 1.5 liter pudding basin.

  2. Mix the flour, suet, sugar, currants, raisins, candied peels, salt and spices together in a large bowl.

  3. Add the brandy.

  4. Beat the eggs, add, and mix well.

  5. Gradually add milk, stirring constantly, until the mixture comes together, is sticky and well combined.

  6. Place the mixture into the pudding tin or basin and cover with lid, greaseproof paper, or a pudding cloth. If using paper or cloth, secure it well with kitchen string.

  7. Using a pan with a lid large enough to comfortably contain the pudding tin or basin. Half-fill the pan with boiling water. Add the pudding basin and cover pan with the lid. Steam the pudding for 1 hr 45 mins to 2 hours, checking frequently. Replenish the water level if necessary.

  8. Remove the basin from the pan and allow to cool slightly before turning out upside down on a decorative plate.