8 oz small prunes 8 oz currants
2 oz chopped peel
4 oz chopped dates
4 tblsp orange marmalade
2 tblsp black treacle
6 oz fresh breadcrumbs
4 oz carrot, grated
8 oz cooking apples, cored and grated
1 lb dark brown sugar
8 oz shredded suet
4 oz self raising flour
1 level tsp nutmeg
¼ tsp salt
2 large eggs beaten
few drops almond essence
2 tblsp rum
Soak the prunes in ½ water or cold tea overnight. Drain, stone and chop.
Combine all the liquid ingredients.
Mix all the ingredients into a large bowl, mix well.
Divide between 2 buttered 3 pint basins, fill up to within 1" of the top.
Cover each basin with a circle of buttered greaseproof paper.
Wrap the basin in foil or a pudding cloth. Place in a pan of boiling water with water two-thirds up the sides of the basin. Boil steadily for 6 hours, adding more boiling water as necessary.
Leave to cool. Replace greaseproof circle and foil. Store in a dry cool place, or freeze.
To serve from fresh, cook for a further 2-3 hours in the same way.
To serve from frozen, defrost overnight. Cook for a further 2-3 hours in the same way.
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