Things You'll Need:
- 1 tbsp. flour
- 5 oz. of bread crumbs
- 5 oz. of suet
- ¼ lb. mixed dried fruit
- 1 grated orange
- 1 grated lemon
- 1 grated cooking apple
- 1 lb. seedless raisins
- 1 grated carrot
- 3 eggs
- 1 tbsp. treacle syrup
- ½ tsp. cinnamon
- ½ tsp. nutmeg
- 6 oz. sugar
- 4 oz. candid peel
- Salt
- 10 oz. dark beer
- Pudding bowls
- Waxed paper
- Cooking string
- Pressure cooker
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Step 1
Add flour, bread crumbs, suet and mixed dried fruit to a mixing bowl. Mix ingredients together until well blended.
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Step 2
Grate the orange, lemon and cooking apple. Add the grated orange, lemon and apple to the mixing bowl of dry ingredients. Continue to mix the ingredients after each addition.
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Step 3
Stir in the seedless raisins. After adding the seedless raisins, grate one carrot. Add the grated carrot to the mixing bowl, and continue blending the ingredients together.
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Step 4
Crack open two eggs and add them to the mixture. Combine treacle, cinnamon, nutmeg, sugar, candid peel and salt in a separate mixing bowl. Sift the ingredients together. Pour the mixture into the pudding mix and stir until blended.
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Step 5
Add 10 oz. of dark beer to the pudding mixture. Once all of the ingredients are mixed, cover the mixing bowl with a towel. Let the bowl sit out at room temperature over night, or for at least nine hours.
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Step 6
Pour the mixture into greased pudding bowls. Secure the tops of the bowls with waxed paper and string.
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Step 7
Place the pudding bowls in a pressure cooker. Fill the pressure cooker with water to barely cover the pudding bowls, and secure the pressure cooker's lid.
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Step 8
Set the pressure cooker on the 5 lb. setting. Cook the pudding for 2 ½ hours.
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Step 9
Release the cooking pressure slowly by running it under cold water. Once the pressure cooker cools, slowly remove the pudding bowls.
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Step 10
Store the pudding in a dark, cool environment for one month to allow it to mature. Serve the pudding on Christmas day.
