Type what you have

Ingredients

• ✓ mixed fruit peel
• suet
• brown sugar
• sultana raisin
• raisin
• currant
• almond
• allspice
• nutmeg
• salt
• apple

Instructions

1. 1 Melt suet in a saucepan over medium-low heat; strain liquid through a fine-mesh strainer into a bowl and discard solids. Refrigerate liquid until again solid.
2. 2 Grate solid suet, measure 12 ounces of grated suet into a bowl, and set aside.
3. 3 Stir brown sugar, sultana raisins, dark raisins, currants, fruit peel, almonds, allspice, nutmeg, and salt together in a large bowl; add grated suet and stir. Fold grated apple through the mixture.
4. 4 Cover bowl loosely with aluminum foil and allow it to sit at room temperature, stirring once daily, until fermented, 3 to 5 days. Refrigerate until needed.

By Eve Cottom

Ingredients

• ✓ mixed fruit peel
• ale
• baking powder
• mixed spice
• lemon
• almond
• walnut
• preserved stem ginger
• brown sugar
• almond
• raisin
• raisin
• currant
• candied cherry
• apple
• carrot
• egg
• suet
• whole wheat flour
• bread crumb
• plum

Instructions

1. 1 Gather all ingredients.
2. 2 Combine plums, bread crumbs, flour, suet, eggs, carrot, apple, cherries, currants, golden raisins, mixed fruit peel, raisins, chopped blanched almonds, brown sugar, stem ginger, walnuts, ground almonds, lemon juice and zest, mixed spice, and baking powder in a large bowl; stir in ale and mix well. Let each family member take a turn stirring and make a wish.
3. 3 Grease 2 large or 4 small pudding basins. Fill with pudding mixture about 7/8 full.
4. 4 Cover tightly with greased waxed paper, then foil; secure with string.
5. 5 Stand puddings on a trivet in a large pot of boiling water that reaches halfway up the sides of the pudding basin.
6. 6 Steam puddings over medium-low heat in boiling water 10 hours for large puddings, 5 hours for small puddings, topping up water regularly until puddings are quite firm and set.

By Heather