• 800g wholemeal breadcrumbs
  • 960ml Guinness
  • 16 free range eggs
  • 800ml sunflower oil
  • 960g wholemeal flour
  • 800g brown sugar
  • 200g dark muscovado sugar
  • 100ml black treacle
  • 400g skinned almonds
  • 12 level tsp mixed spice
  • 2 tsp grated nutmeg
  • 400g cooking apples, chopped
  • 400g oranges, chopped
  • 1.6kg raisins
  • 2.4kg sultanas
  • Lemon and orange zest
  • 8 tsp salt
  • 400g mixed peel
  • 300g pumpkin seeds
  • Once made, it needs to be stored in a sealable container in the fridge or stores if cool
  • 1 bottle good brandy (Martell) to be used for sprinkling over the top of the pudding in the container before sealing, turn mix over every 3 weeks and drizzle more brandy
  • NB use the brandy to sanitize and air lock the pud.

1. Soak the breadcrumbs in the stout.

2. Add the eggs, sunflower oil and sugar and mix together.

3. Add everything else except the apple and orange and mix together for about 3-5 mins.

4. Add in the apple and orange and blend together.

5. Form into tennis ball size balls, wrap and tie in muslin and steam for 2.5 hours.

6. Store in the fridge and soak in brandy, to reheat, steam for 20 minutes.

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