1. 450g currants
2. 450g seedless raisins
3. 350g sultanas
4. 225g muscatel raisins
5. 110g glace cherries
6. 110g preserved ginger
7. 110g dried apricots or peaches
8. 110g candied orange peel
9. 110g candied citron peel
10. 50g candied lemon peel
11. 225g shredded almonds
12. 225g finely grated carrot
13. 2 teaspoons glycerine

1. 280g White breadcrumbs
2. 170g Brown breadcrumbs
3. 280g Plain flour
4. 2 tsp Baking powder
5. 2 tsp Salt
6. 2 tsp Cinnamon
7. ½ tsp Mixed spice
8. ¼ tsp Ground ginger
9. 1 tsp Ground Nutmeg
10. 1 ½ tsp Ground mace

1. 225g Butter
2. 225g Suet (sub with grated frozen butter or vegetable shortening)
3. 450g Cooking apples, peeled & chopped
4. 225g White Sugar
5. 225g Brown Sugar
6. 8-9 eggs
7. 3 tbsp Golden syrup
8. 3 tbsp Black treacle
9. 140ml Brandy/rum/whisky/sherry
10. 140-240ml Old ale/stout/sherry/wine

• Clean & prepare fruit.
• Chop into smaller pieces if too large. Peel & grate carrots.
• Mix altogether.
• Sprinkle with glycerine.
• Mix crumbs in and cover.

Leave in a cool place overnight.

• Sift together in a very large bowl the flour, slat, baking powder and spices.
• Cut in the butter & suet till mixture resembles fine breadcrumbs.
• Add sugar, then crumbs and the apple.
• Add the fruit & mix well
• Beat eggs well and stir into muxture gradually
• Warm the syrup & treacle and stir in
• Stir in the spirits

Mixture should be moist enough to drop easily from a spoon but not runny.

1. Fill each basin about ¾ full
2. If money or charms are to be included – boil first in a little water and wrap well in baking paper, and lay in at intervals as you fill the basin.
3. Smooth over the top & make a little hollow in the middle.
4. Cover well with baking paper
5. Wrap in cotton (old sheet)/foil and tie up with string.
6. Scald and sprinkle with flour.

1. Set basins on a rack in a pot of boiling water.
2. Boil for at least 4-5 hours
3. (Make sure water doesn’t get into the pudding and that your pot does not boil dry!)
4. Store in a cool place
5. On Christmas day boil again for a further 2 hours.

(If microwaving, do not put foil or money in! A 450g pudding can be zapped on high for 3 minutes and left to stand for a couple – a large pudding is better steamed).

1. Unwrap pudding, carefully loosen edges and upturn onto a heatproof plate – watch out,  it will be steamy hot! Remove any baking paper.
2. Make sure that you have a clear, unobstructed route to the table. And that there is a place to set the pudding down on a mat. (Look out for draped decorations that could catch fire.)
3. Pour a cup or two of rum or brandy over the pudding and strike a long match or lighter. Touch the flame to the base of the pudding. As soon as the low blue flame covers the pudding, parade the pudding into the dining room (preferably to singing or the bagpipes) and ceremoniously place on table mat.
4. Garnish with holly, if desired.
5. Serve with brandy butter and/or cream.