This recipe makes enough to fill one 5 cup basin or two 2 1/2 cup basins.
ingredients
serves 8
1/2 cup butter
1 heaped cup soft dark brown sugar
1/2 cup self-raising flour
1 tsp mixed spice
1/4 tsp nutmeg
1/2 tsp ground cinnamon
2 eggs
2 cups fresh white breadcrumbs
1 cup Seedless white raisins
1 cup raisins
1/2 cup currants
3 tbsp chopped mixed peel
1/4 cup chopped almonds
1 small cooking apple, peeled, cored and coarsely grated
finely grated rind of 1 orange or lemon
juice of 1 orange or lemon, made up to 2/3 cup with brandy, rum or sherry
method
1. Cut a disc of greaseproof paper to fit the base of the basin(s) and butter the disc and basin(s).
2. Whisk the butter and sugar together until soft. Beat in the flour, spices and eggs. Stir in the remaining ingredients thoroughly. The mixture should have a soft dropping consistency.
3. Turn the mixture into the greased basin(s) and level the top.
4. Cover with another disc of buttered greaseproof paper.
5. Make a pleat across the centre of a large piece of greaseproof paper and cover the basin(s), tying it with string. Pleat a piece of foil in the same way and cover the basin(s), tucking it under the greaseproof frill.
6. another piece of string around the basin(s) and across the top, as a handle. Place the basin(s) in a steamer over a pan of simmering water and steam for 6 hours. Alternatively, put the basin(s) into a large pan and pour round enough boiling water to come halfway up the basin(s) and cover the pan with a tight-fitting lid. Check the water is simmering and top it up with boiling water as it evaporates.
7. When the pudding(s) have cooked, leave to cool completely. Then remove the foil and greaseproof paper. Wipe the basin(s) clean and replace the greaseproof paper and foil with clean pieces, ready for reheating.
To Serve
Steam for 2 hours. Turn on to a plate and leave to stand for 5 minutes before removing the pudding basin (the steam will rise to the top of the basin and help to loosen the pudding).
