from Robert and
Gina Fraser - Perth, Western Australia
Grease a 1.2 litre pudding basin and have ready a saucepan large enough
to hold the pudding basin.
- 225g currants
- 100g sultanas
- 100g raisins
- 100g chopped candied peel
- 25g almonds, chopped and skinned
- 100g plain wholemeal flour
- ½ tsp salt
- ½ tsp powdered nutmeg
- ½ tsp ground ginger
- 1½ tsp mixed spice
- 225g raw sugar
- 100g fresh wholemeal breadcrumbs
- 225 vegetable suet or margarine
- rind and juice of 1 lemon
- 4 tbsp soya flour
- 4 tbsp soya milk and rum mixed
Put the fruit into a large bowl with the candied peel and the
Sift the flour, salt and spices on top of the fruit, then add the
sugar, breadcrumbs and margarine or suet.
Mix well, then stir in the grated lemon rind and juice.
Add enough of the soya milk and rum to make a soft mixture which
will fall heavily from the spoon when you shake it.
Spoon the mixture into the pudding basin, cover with a piece of
non stick foil, and tie down.
Put the basin into the saucepan and pour into the saucepan enough
water to come half way up the bowl.
Bring to the boil, then cover the pan and leave the pudding to steam
gently for 4 hours.
Ensure that the water level remains constant.
Cool, then store the pudding in a cool dry place.
Steam the pudding again for 3 hours before serving, then turn it
out onto a warm serving plate.
Flame with brandy if you like, or serve with custard or brandy butter.