INGREDIENTS
1 pound (3 to 3 1/2 cups) mixed dried fruit
1/2 cup mixed candied fruit peel, finely chopped 1 small apple, peeled, cored, and finely chopped 1 tablespoon orange zest
1/2 tablespoon lemon zest
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
1/4 cup brandy, more as needed
1/2 cup self-rising flour, sifted
1 teaspoon ground mixed spice
1 1/2 teaspoons ground cinnamon
1 cup beef or vegetarian suet, shredded
2/3 cup dark brown sugar, packed
1 cup fresh breadcrumbs
1/4 cup almonds, coarsely chopped
2 large eggs
DIRECTIONS
Place the dried fruit, candied peel, apple, and orange and lemon zests and juices into a large mixing bowl. Add the brandy and stir well. Cover the bowl with a clean tea towel and leave to marinate for a couple of hours, preferably overnight.
Lightly butter a 2 1/2-pint pudding basin.
In a very large mixing bowl, stir the flour, mixed spice and cinnamon together. Add the suet, sugar, breadcrumbs and almonds, and stir again until all the ingredients are well mixed. Add the marinated dried fruits and stir again.
In a small bowl, beat the eggs lightly, then stir quickly into the dry ingredients. The mixture should have a fairly soft consistency.
Spoon the mixture into the greased pudding basin, gently pressing the mixture down with the back of a spoon. Cover with a double layer of greaseproof paper or baking parchment, then a layer of aluminum foil. Tie securely with string, wrapping the string around the basin, then loop over the top and then around the bowl again. This will form a handle, which will be useful when removing the pudding from the steamer.
Set a steamer over a saucepan of simmering water, place the pudding in the steamer, and steam the pudding for 7 hours. Make sure you check the water level frequently, so it never boils dry. The pudding should be a dark brown color when cooked.
Remove the pudding from the steamer and cool completely. Remove the paper, prick the pudding with a skewer in a few places, and pour in a little extra brandy.
Cover with fresh greaseproof paper and retie with string.
Store for at least 4 to 5 weeks in a cool, dry place until Christmas Day. On Christmas Day, reheat the pudding by steaming again for about an hour.
