Serves:
Preparation time: 30 minutes
Cook time: 4 -5 hours (+ 1 hour on Christmas Day)
1) To prepare the fruit, place raisins, sultanas, currants and mixed peel in a large bowl with lemon juice, rind, Guinness and stir well. Cover with cling film and soak overnight, stir occasionally.
2) Use an electric mixer to cream butter and sugar together in a large bowl until light and fluffy. Gradually add the eggs. Mix well after each addition and add a handful of bread-crumbs to ensure the mixture doesn’t split.
3) In a separate bowl, sift flour, nutmeg, mixed spice, cinnamon, baking powder and salt.
4) Use a large metal spoon to fold the flour, spices and breadcrumbs into the butter mixture. Add grated apple and finally stir in the soaked fruit with any remaining liquid.
5) Spoon the mixture into a mould, cover with cling film or greaseproof paper and tie securely with string. Cover with foil, place in a hot steamer and steam for 2 – 3 hours until cooked.
For the Brandy Butter
1) Cream the butter and sugar together until fluffy, stir in brandy.
2) On Christmas day, steam the pudding for about 1 hour until heated through, then carefully remove to a serving plate. Serve with soft brandy butter.
125g raisins
200g sultanas
100g currants
125g mixed peel (finely chopped orange and lemon peel and natural coloured whole cherries)
Juice and rind of half a lemon
125ml Guinness
200g Dromona butter, softened
200g light muscovado sugar
3 eggs, beaten
200g fresh white breadcrumbs
120g plain flour
1 teaspoon ground nutmeg
1 teaspoon ground mixed spice
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1 small Bramley apple, peeled and grated
For the Brandy Butter
125g Dromona butter
125g Icing sugar
50mls brandy
To Serve
3 tablespoons brandy
