Ingredients
- 1/2 lb. white breadcrumbs
- 1/2 lb. brown sugar
- 1/2 lb. finely chopped suet (meat department at Zehrs)
- 1/4 lb. raisins
- 1/2 lb. currants
- 1/4 lb. sultanas
- 1/4 lb. chopped mixed peel (bulk section at Zehrs)
- 2 oz. chopped almonds
- 1/2 oz. mixed spice
- pinch of salt
- 3 eggs
- bottle of stout (Guinness)
- 1/2 glass whiskey (the other half is for the cook)
The secret directions
- In a large mixing bowl, place all the dry ingredients (1 to 10 above). As each is added, stir with a wooden spoon.
- Lightly beat 3 eggs and add to the mixture with the stout. Blend thoroughly.
- Lastly, add the whiskey. Cover with a cloth.
- Stir every day for about a week to blend all the flavours.
- Grease a bowl with butter. Pour the mixture into the bowl (not more than 2/3 full) and cover with waxed paper with a pleat in the middle. Secure the wax paper tightly with string.
- Boil steadily or steam for roughly 5 hours. DO NOT let water in.
- Store until ready for use when you can reheat it in the same way for 1 and a half to 2 hours.
- If the bowl was greased with butter, it should upend on to a plate for serving.
The (low fat?) Brandy Butter
To serve, make brandy butter:
- 1/4 lb. butter
- 1/2 lb. sieved icing sugar
- 1 tablespoon cream (35% min. fat content !!)
- 1/2 teaspoon lemon essence
- 1 and 1/2 tablespoons rum or brandy
Method: Beat the butter until light and fluffy. Gradually add sugar. Then add cream and lemon essence. Leave in the fridge overnight. Before serving, stir in the brandy or rum.
