- 100g Dried cranberries
- 150g Dried dates
- 100g Dried sultanas
- 50g Dried figs
- 50g Candied peel
- 175g PX sherry
- 150g Soft light brown sugar
- 5g Mixed spice
- 100g Self-raising flour
- 2g Salt
- 100g Breadcrumbs
- 1 unwaxed lemon and 1 unwaxed orange 2
- 150g Suet
- 1 Egg, beaten
- 20g Treacle
- 125ml Stout
- 75ml Milk
Chop the fruit and soak on the sherry overnight.
The following day, whisky the eggs with the sugar and mix through with the fruit.
Fold through the remaining ingredients.
Grease a pudding basin with butter and pop in your pudding.
Cover with greaseproof paper and tin foil and steam for 2.5 hours.
Cool and store in a cool, dark place feeding regularly with more sherry, brandy and/or rum.
On the day, steam for another 90 minutes or until piping hot throughout.
Serve with custard or brandy butter.
Steve Brown is a Cooks' Alliance member, Slow Food Edinburgh Co-Chair and Head of Education at Edinburgh Food Social.