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1
Mix fruit, nuts and breadcrumbs and set aside.
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2
Stir together flour, baking pwdr, bicarb, suet, salt and spices.
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3
Cream butter and sugar well and add in beaten Large eggs slowly beating well constantly.
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4
Blend in molasses.
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5
Mix lowfat milk and brandy together and add in to the creamed mix alternately with the flour mix beating well as you add in.
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6
Finally mix in the fruit mix well and the marmalade.
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7
Add in a little gravy browning mixing well to make it a dark colour if necessary.
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8
Grease a pudding basin and fill 2/3 full with the pudding mix.
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9
Cover with a layer of greaseproof paper then aluminum foil and tie well (Strong elastics work well but put three on in case of breakage !)
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10
I use the trivet from the pressure cooker in the bottom of a deep pot.
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11
Fill with a couple of inches of water and put the basin in and the lid on.
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12
Steam for 6 hrs....it's important of course not to get any water into the basin so bring to the boil slowly and keep the water level low sufficient not to boil up.
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13
After 6 hrs take out and uncover straight away to let the surface dry well (Leave it overnight loosely covered if necessary - it must NOT have a wet surface) When cool wet the surface with about 1/4 c. of brandy (this adds flavour but also sterilizes the surface so it does not mold while seasoning) Cover with a layer of greaseproof and a layer of foil again trying tightly and put it in the cool room for about 3+ weeks to season and blend the fruit flavours.
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14
When preparing - steam again 4 hrs very gently without changing the cover.
