Prep 24 h
Cook 2h : 30m


    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

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Ingredient Substitution Guide


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