- 100 g each raisins, currants and sultanas
- 50 g chopped mixed peel
- 1 tsp ground cinnamon
- 1 tsp mixed spice
- 0.5 tsp freshly ground nutmeg
- 200 ml stout
- 2 tbsp Amaretto liqueur
- Zest and juice of 1 orange
- 25 g unsalted butter, plus extra for greasing
- 250 g dark brown soft sugar
- 50 g pecan nuts
- 25 g glacé cherries, chopped
- 100 g light shredded vegetable suet
- 2 medium eggs, beaten
- 50 g plain ﬂour
- 100 g breadcrumbs
- 75 g ready-to-eat dried figs, chopped
- 25 g flaked almonds
Place the raisins, currants, sultanas, ﬁgs and 25g chopped mixed peel in a large bowl with the cinnamon, mixed spice, nutmeg, stout, Amaretto and orange zest and juice. Mix well, then cover and leave overnight in a cool place for the flavours to mature.
Heat the butter with 25g sugar in a pan until melted. Stir in the remaining 25g peel, the almonds, pecans and cherries, and arrange in the bottom of a greased 1.2 litre pudding basin.
Stir the suet, eggs, flour, breadcrumbs and remaining 225g sugar into the bowl of soaked dried fruit and mix well. Tip into the pudding basin and pack down tightly.
Prepare a large steamer or, alternatively, place a trivet or inverted heatproof plate in a large lidded pan. Cut 2 x 70cm lengths of baking parchment and a piece of extra wide foil (turkey foil is ideal). Place the baking parchment lengths on top of the foil, and place the pudding basin in the centre of the parchment. Wrap the pudding, with the foil on the outside. Secure with kitchen string, making a loop for easy removal.
Place the pudding in the steamer or pan. Add boiling water, filling to halfway up the sides of the basin. Cover and steam for 6 hours, topping up the water regularly.
Remove the pudding from the steamer and discard the foil and parchment. Allow to cool, then rewrap in baking parchment and foil, and store in a cool place for up to 2 months.
To reheat, steam for 2 hours, or remove the foil and microwave for 5 minutes.