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. I used a 5 inch spherical pudding tin to cook it in.
- 80g plain flour, sieved with:
- 0.75 teaspoon baking powder
- 1 teaspoon mixed spice
- 0.75 teaspoon salt then:
- 80g ground almonds
- 80g Muscovado sugar
- 80g breadcrumbs
- 120g shredded beef or vegetable suet
- ½ nutmeg, grated
- 130g prunes, stoned and chopped
- 40g dried dates, stoned and chopped
- 80g raisins
- 80g sultanas
- 80g currants
- 80g mixed peel
- 40g glacé cherries, chopped and rolled in a little flour or 40g dried cranberries
- 2 eggs, thoroughly beaten
- 100ml stout
- 85ml brandy
- Zest of a small 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.
- I like to soak the dried fruit (except for the cherries) overnight in the brandy and stout first.
- It is easier to chop the glacé cherries with scissors, rather than a knife.
- Every so often, pierce the pudding with a skewer and feed it with more brandy.
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