Ingredients
- 1 cup mixed dried fruits (raisins, currants, chopped dried apricots)
- 1 cup fresh breadcrumbs
- 1/2 cup shredded beef suet or 1/2 cup vegetable shortening
- 2 large eggs
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon allspice
- 1 cup dark beer or stout
- 1/4 cup brandy
- 1/2 cup butter (for brandy butter)
- 1 cup powdered sugar (for brandy butter)
Instructions
- Gather mixed dried fruits and soak them in dark beer overnight in a bowl.
- In a large bowl, combine breadcrumbs, suet, soaked fruit mixture (squeezing out excess liquid), eggs, sugar, and spices. Stir gently until fully combined.
- Grease a sturdy pudding mold or bowl generously with butter.
- Pour the batter into the mold, pressing gently to remove air pockets. Cover with parchment then aluminum foil.
- Steam the pudding in boiling water for about 5-6 hours, checking periodically to add water as necessary.
- Once cooked, let the pudding cool. If not serving immediately, store in a cool place for up to a month.
- For the brandy butter, beat together butter, powdered sugar, and brandy until creamy.
- To serve, reheat the pudding gently, turn it out onto a plate, and drizzle with warm brandy butter.
Notes
This pudding can be made weeks in advance and stored. It improves in flavor when allowed to rest.
- Prep Time: 30 minutes
- Cook Time: 360 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: British
- Diet: Vegetarian