100 g (4 oz) self-raising flour
pinch salt
1x2.5 ml spoon (1/2 tsp) grated nutmeg
1x2.5 ml spoon (1/2 tsp) mixed spice
75 g (3 oz) shredded suet
100 g (4 oz) raisins
100 g (4 oz) sultanas
100 g (4 oz) currants
100 g (4 oz) soft brown sugar
50 g (2 oz) mixed peel
1/2 lemon grated rind
2 eggs size 3 (large)
2x15 ml spoon (2 tbsp) brandy or milk

(1) Grease a 1.2 litre (2 pint) pudding basin, place a small round of greaseproof paper in the bottom to stop sticking

(2) Mix together the dry ingredients

(3) Add eggs, brandy or milk and mix well

(4) Place mixture in prepared basin cover with greaseproof paper, foil or pudding cloth

(5) Steam for 8 hours. Allow to cool completely and store in a cool dry place.

(6) When required, steam for 2 hours before using.

The addition of spirits helps the pudding keep.