This recipe is based on that of a pudding made in 1714 for George I when he celebrated his first Christmas as King of England.
- 120g plain flour, sieved with
- 1 teaspoon baking powder
- 120g ground almonds
- 120g Muscovado sugar
- 120g breadcrumbs
- 180g shredded beef or vegetable suet
- 1 teaspoon mixed spice
- 1 teaspoon salt
- ½ nutmeg, grated
- 120g prunes, stoned and chopped
- 60g dates, stoned and chopped
- 120g raisins
- 120g sultanas
- 120g currants
- 120g mixed peel
- 60g glacé cherries, chopped and rolled in a little flour
- 3 eggs, thoroughly beaten
- 150ml stout
- 125ml brandy
- Juice of ¼ of a lemon
- Mix the dry ingredients, fruit and liquids separately, then mix all three together.
- Leave to stand overnight in a cool place.
- Add the mixture to a pudding basin, cover with greaseproof paper and then muslin.
- Boil in a saucepan on a metal ring for 6 hours, ensuring that the water level is about half way up the side of the basin.
- On Christmas Day, boil for a further 2 hours.