Ingredients

8oz veg suet
1 heaped tsp mixed spice
½ tsp ground nutmeg
½ tsp cinnamon
4oz flour
1lb light muscavado sugar
8oz bread crumbs
8oz sultanas
4oz raisins
4oz cherries, chopped
2oz flaked almonds
2oz mixed peel
zest of 1 lemon
zest of 1 orange
1 apple, grated
2oz soya flour blended with 10 tbs water
10 fl oz stout (e.g. Samuel Smith's Imperial Stout) with 2 tbs malt extract
4 tbs brandy

Method

Mix all the dry ingredients in a large bowl. In a different bowl blend all liquids and the soya flour mixture, pour over the dry ingredients. Stir all together very thoroughly. If after you have done this the mixture seems a bit dry add some more stout until you get it to a dropping consistency. Cover and leave overnight.

Next day, grease the pudding basins, fill to the top with mixture and cover securely. Steam for 8 hours.

When ready to eat steam for 2 hours and serve.