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1
In a suitable bowl place the tea bags and pour on the boiled water, allow to brew for a couple of minutes, then add the dried fruit and cover.
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2
Allow to soak for a minimum of an hour or preferably overnight.
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3
Drain the fruit well and pat dry gently with a kitchen paper or a clean tea towel.
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4
Sift the flour, baking powder and mixed spice into a large mixing bowl.
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5
Add the butter and eggs.
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6
Place the black treacle in a measuring jug, add the Irish stout and dark rum.
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7
Mix well and add to the egg butter and flour, (ensure that the black treacle is not left in the bottom of the jug).
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8
Mix well to ensure all the ingredients are well blended.
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9
An electric mixer can be used for this.
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10
Add the mincemeat, currants, cranberries, apple, hazelnuts, lemon & orange zest.
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11
Mix well together with a spoon.
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12
Dont forget to let everyone have a gentle stir of the mix and make a wish.
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13
Divide into the greased individual pudding basins OR a greased large pudding basin.
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14
Cover the pudding/s with a circle of buttered grease proof paper that is large enough to cover the top of the basin.
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15
Follow this with a square of aluminium foil with a pleat in the centre and seal well around the edge of the basin/s.
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16
Either place the basins into a shallow roasting dish and put into a preheated oven 180C, 350F, Gas Mark 4 and pour 1cm (1/2inch) boiling water into the roasting in and bake for 45 -50 minutes.
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17
Allow to cool in the basins for 10 minutes, OR place the individual basins into a steamer and steam for an hour.
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18
If using a large pudding basin steam for 2 hours in a steamer in a saucepan on top of the stove.
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19
DO NOT LET THE PAN BOIL DRY.
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20
Allow to cool for 10 minutes.
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21
Run a knife gentle around the edge of the basin and turn out onto a serving plate.
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22
NB.
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23
If using a large pudding basin, turn the plate upside down and place on the top of the pudding basin and then invert both the basin and the plate at the same time.
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24
The pudding can be flamed by warming the brandy first, lighting it and then pouring over the pudding.
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25
Though for a longer flame vodka can be used!
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26
Serve with cream, brandy butter or brandy sauce.