Categories: dessert

Ingredients

• 4 oz self-rising flour
• 1/2 level tsp ground cinnamon
• 1/4 level tsp ground nutmeg
• 8 oz suet / frozen margarine shredded on grater
• 8 oz white bread crumbs
• 12 oz soft brown sugar
• 8 oz seedless raisins
• 8 oz currants
• 8 oz golden raisins
• 2 oz blanched almonds, chopped
• 4 oz chopped mixed peel
• 1 level tsp mixed spice
• grated rind and juice 1 lemon
• 2 tablespoons black treacle
• 2 tablespoons rum or brandy
• 2 large eggs
• just under 1/2 pint brown ale or stout to mix

Directions

1. Sieve salt and spices

2. Add suet, breadcrumbs, brown sugar, cleaned raisins, currants, and sultanas, and chopped peel.

3. Add chopped almonds and grated lemon rind, mix together.

4. Warm treacle in saucepan to make runny and not too hot, then add lemon juice, rum or brandy.

5. Lightly mix the eggs together and stir into the treacle mixture.

6. Pour egg and treacle mixture and the brown ale or stout into dry ingredients and stir very thoroughly with a big wooden spoon that gets down to the bottom of the bowl.

7. Cover with a cloth and leave for 24 hours.

8. Next day, stir up the mixture and you will see that it has absorbed the liquid and become thicker in the process.

9. To cook, butter basin, then spoon mixture to within 1" of top.

10. Cover with 2 layers of greased greaseproof paper and simmer for 5 – 6 hours.

11. (Note: simmer means put an inch or so of liquid in the bottom of a pan, set the basin in the pan, and cover both with a lid when the liquid in the bottom has come to a boil and is making steam.)

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