Ingredients

Makes 1 x 2 litre or 2 x 1 litre puddings

5oz sultanas

5oz currants

5oz raisins

4oz dried cherries, stoned and chopped

4oz dates, stoned and chopped

4oz dried cranberries

4oz mixed peel

9oz soft brown sugar

4oz ground almonds

1 1/4 cups or 300ml brandy

3 small eggs, beaten

1/3 cup or 85ml stout

1 1/2 tsp baking powder

4oz plain white flour, sifted

2 tsp mixed spice

2 tsp ground nutmeg

2 tsp ground cinnamon

7oz vegetable shortening

5oz breadcrumbs

brandy, to light the pudding

aluminium foil, parchment paper, string

Step 1 Overnight – In a bowl, combine the sultanas, currants, raisins, cherries, dates, cranberries, mixed peel, sugar and ground almonds. Pour over the brandy and leave to soak in the fridge overnight.

Step 2 The next day - Remove the fruit from the fridge and allow to come up to room temperature.

Step 3 – Preheat the slow cooker to high and add boiling water to a depth of about 4cm. Cover and allow to heat up while you make the pudding.

Step 4 – In a separate bowl, beat the eggs with the stout then pour over the fruit and nut mixture and mix with your hands.

Step 5 – In a separate bowl, sift the baking powder, flour and spices.

Step 6 – Using your fingertips, lightly mix the shortening into the flour and spices then add the breadcrumbs. Mix well using the back of the spoon if the mixture is sticky.

Step 7 – Using a large wooden spoon, work the flour mixture into the fruit mixture, ensuring that there are no lumps or pockets of flour.

Step 8 – Grease a 2Litre / 8 cup ceramic pudding bowl or two 1Litre / 4 cup pudding bowls. Cut out a circle of baking parchment to fit in the base of the bowl then place that into the bowl and spray with non stick spray.

Step 9 – Transfer the pudding mixture to the prepared pudding bowl and pat down to ensure that there are no air pockets.Step 10 – Lay a large piece of tin foil on the counter top, then lay a piece of baking parchment on top of the foil. Make a 3cm wide pleat with the two sheets then place over the pudding bowl, tin foil on the outside, with the pleat crossing the middle of the bowl. Secure tightly with kitchen string around the rim of the bowl and then tie a sturdy string handle for ease of lifting the bowl in and out of the hot water. Trim any excess foil or baking parchment leaving about a 3cm overhang.

Step 11 – Ensure that the water in the slow cooker is simmering then lower the pudding bowl into the water, ensuring that the water comes only half way up the side of the bowl. Adjust if necessary. Cover.

Steam the pudding for 8 to 9 hours on high.

Remove from the slow cooker and if making ahead allow to cool. Remove the foil and baking parchment and cover with fresh foil and parchment, again securing with string. Store in a cool dark place for up to a year. If using the same day, invert over a serving plate and serve.

To light the pudding:

If serving the same day, bring the 150ml brandy to a simmer in a saucepan over a high heat. Remove from the heat and transfer to a ladle. Carefully, light the brandy in the ladle and pour over the hot pudding. When the flames subside, the pudding is ready to eat.