Mix together in a large bowl

Half pound grated / shredded suet

Quarter pound self-raising flour

Half pound currants

Half pound sultanas

Half pound raisins

Quarter pound chopped peel

Half pound demerara / barbados sugar

One and half ozs chopped / ground almonds

Half a ground nutmeg

Rind of one lemon ( grated )

quarter pound fresh breadcrumbs

half a teaspoon of salt

1oz melted butter

4 standard eggs

Quarter pint of Cold tea or Barley Wine (to taste)

METHOD

Mix all the dry ingredients in a large clean bucket or bowl.

Beat eggs and Barley wine / Cold tea together.

Add the egg mixture and melted butter.

Grease final basins with butter.

Put mixture into basins, cover with greased paper and pudding cloth.

Boil for 5 hours or Pressure cook.

To pressure cook:

1lb: 2.75 pints water, steam and then

pressure cook for 1 hour 45 mins.

2lb: 3.5 pints water, steam and then

pressure cook for 3 hours

Before use - Reheat for 2 - 3 hours.

OR pressure cook 40 mins. 2 pints water