Ingredients
65gm brioche crumbs
½ tsp veg suet
140gm dark Muscavado sugar
2 tbsp self-raising flour
½ tsp baking powder
¼ tsp allspice powder
½ tsp ginger powder
½ tsp nutmeg powder
½ tsp sea salt
1 inch piece cinnamon
90gm dried currants
90gm raisins
90gm sultanas
45gm prunes, dried
45gm carrots, grated
40gm mixed peel
40gm glazed cherries
4 tbsp non-alcoholic beer
2 tbsp grape juice
4 tsp apple cider
2 eggs, whole
2 tbsp treacle
2 tbsp orange juice
4 tsp ground almonds
Zest of 1 orange
1 Granny Smith apple, peeled, cored and chopped
Method
1. Mix all the ingredients together and refrigerate for 2 days, mixing every 12 hours.
2. Pour into a greased pudding mould and cover with a lid. Steam it in the oven at 130°C for 2.5 hours.
3. Once cooked, either eat immediately or cool to reheat later.
Recipe courtesy: Tom Aikens, Executive Chef at Pots, Pans and Boards
Image courtesy: GN Archives
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