About this recipe:We worked out the other day this recipe is probably from around 1890. They used breadcrumbs to pad it out back then and my mother-in-law still does that. It tastes fantastic. Best if you can make it two weeks ahead.
155g brown soft sugar
250g self raising flour
250g plain flour
½ teaspoon each nutmeg and mixed spice
50g fresh breadcrumbs
125g mixed peel and cherries
25 - 50ml of whisky or brandy
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Method Prep:15min › Cook:7hr › Ready in:7hr15min
Beat the butter and sugar in a large bowl until creamy; add the eggs one at a time beating well after each one.
In another bowl, mix together the flours, spices, breadcrumbs and dried fruit. Add this to the butter and egg mixture and pour in whisky or brandy; mix well.
Dip a 60cm square (approx) piece of unbleached cotton cloth in boiling water then lay over a bowl or colander.
Put the pudding mixture in the cloth and then tie the cloth securely with string, leaving 4cm or so space at the top between the pudding and the string for the mixture to expand.
Place the pudding into a large pot of boiling water and cook for 5 hours. Check it every half hour or so and top up with more boiling water if required.
Remove from water and hang immediately in a cool, or at least airy, place till Christmas day.
On the day, boil for 2 hours till hot, then serve with ice cream, custard or brandy butter.