Page last updated 15 December 2000
 Ingredients |
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| 3 tbs | Golden Syrup | |
| 8 oz | Breadcrumbs | |
| 8 oz | Self Raising Flour | |
| 8 oz | Suet | |
| 8 oz | Currants | |
| 8 oz | Sultanas | |
| 8 oz | Raisins | |
| 4 oz | Mixed Fruit | |
| 4 oz | Candid Peel | |
| 8 oz | Soft Brown Sugar | |
| 2 oz | Ground Almonds | |
| 1 medium | Carrot chopped | |
| 0.5 | Grated Nutmeg | |
| 1 tsp | Mixed Spice | |
| 1 | Lemon, rind and juice | |
| few drops | Almond Essence | |
| 4 | Eggs, lightly whipped | |
| 3 tbs | Rum or Sherry |
Method
Mix all the ingredients together and moisten with a little more rum or milk.Part fill greased pudding basins, cover with two layers of gresed proof paper and steam or pressure cook according to instructions.
When cool remove from the bowl and wrap in greased proof paper. Store to mature for a month or two.
Re-heat according to instructions for your pressure cooker or steam for an hour or two until hot.
Serve with custard not forgetting washed silver coins and perhaps some brandy to ignite over the pudding.