Ingredients

4 ounces plain wholewheat flour
1 tsp. baking powder
4 ounces pure vegetable fat
4 ounces dark brown sugar
1 pound mixed dried fruit
4 ounces candied peel chopped
4 ounces soft breadcrumbs
1 ounce flaked almonds
grated rind of 1 orange
grated rind of 1 lemon
1/2 tsp. ground ginger
1/2 tsp. grated nutmeg
1 1/2 tsp. mixed spice
1 Tbsp. black treacle
4 Tbsp. whisky
5 fluid ounces stout

Cooking Instructions

1. Sift the flour and baking powder. Put the fat and sugar into a large bowl and beat until creamy, then add all the remaining ingredients and mix very well, to a thick, creamy consistency (don’t forget to wish!). Allow to stand overnight. 2. next day, put the mixture into a lightly greased 1. 2l / 2 1/2 pint basin (or two 600ml / 1pt basins), cover with a circle of greased greaseproof paper and secure with foil or a pudding cloth. Steam for 6 to 8 hours. 3. cool, then put a clean piece of greaseproof and new foil on top of the bowl, and store in a cool dry place until required. Steam for a further 3 hours and flame with warmed brandy before serving.
 
 
"Every moving thing that is alive shall be food for you; I give all to you, as I gave the green plant." (Genesis 9:3)