½ cup all-purpose flour

1lb shredded suet (or shortening)

1lb currants

1lb sultanas (golden raisins)

1lb raisins

½ cup candied orange peel, chopped

½ cup Billington’s Natural Dark Molasses Sugar or Wholesome Sweeteners Fair Trade Organic Dark Brown Sugar

2½ cups breadcrumbs (white or brown)

Grated rind and juice of 1 lemon

Grated rind and juice of 1 orange

1 large baking apple (such as Granny Smith)

½ nutmeg, grated

1 teaspoon mixed ground spice

1 teaspoon ground ginger

1 teaspoon ground cinnamon

½ teaspoon ground mace

¼ teaspoon ground cloves

1 teaspoon bicarbonate of soda

4 large, cage-free eggs

Beer or milk to mix

Put all the ingredients, except the brandy or rum, into a large mixing bowl and mix together thoroughly.  Add a little beer or milk to make the mixture moist but not wet.

Spoon the mixture into 4 greased pudding basins, leaving a 1 inch gap at the top to allow for expansion.  If you don’t have lidded bowls, cover the tops of the puddings with greaseproof paper.  Cover the bowl securely with a double layer of foil and tie securely with string.  Place in a large pan (or pans) and pour in sufficient boiling water to come halfway up the sides of the bowls.  Cover and steam for 8 hours, adding boiling water as necessary.

Allow the puddings to cool, then remove the paper and foil.  As the puddings are cooling, sprinkle them with brandy (3-4 tablespoons per pudding) and leave until cold.

Wrap the puddings in muslin or put into pudding bowls.  To serve – cover the puddings with greaseproof paper and securely tied foil as before and steam again for 2 hours.