# 8 oz. (225g) figs, roughly chopped
# 8 oz. (225g) stoned prunes, chopped
# 2 oz. (50g) mixed peel
# 6 oz. (150g) sultanas
# 2 oz. (50g) blanched almonds, chopped
# 1 dessert apple, peeled, cored and coarsely grated
# 3 pieces of stem ginger, chopped
# 3 oz. (75g) self-raising flour
# 6 oz. (150g) browned breadcrumbs
# 4 oz. (100g) shredded suet
# 6 oz. Soft dark brown sugar
# 3 tablespoons of clear honey
# half a teaspoon of mixed spice
# 1 teaspoon of grated nutmeg
# 3 eggs, beaten
# pinch of salt
# quarter pint (140ml.) barley wine

Procedures :
# Grease 2 x 1.5 lb. (675g) pudding basins with lard # Place all the fruit and dry ingredients in a large bowl and mix well # Beat together the eggs, honey and wine then add to the fruit mixture and stir well # Share the mixture between the two pudding basins # Cover the basins with a double layer of greaseproof paper, then a piece of pleated foil # Tie securely with string # Place in a steamer over a pan of boiling water or in a pan of boiling water that comes two thirds of the way up the sides of the basins # Steam the puddings for 4 hours, topping up with boiling water as necessary # If the pudding is to be stored, replace the wrappings with fresh greaseproof paper, foil and string as before # Seal, label and place in a freezer or cool, dry cupboard for up to 12 months # To re-heat thaw the frozen pudding overnight, unwrap and steam for 20 minutes # Serve the pudding by turning out on a serving plate, dust with icing sugar and decorate with a sprig of holly
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Category : Holiday