- 125 g butter
- 250 ml boiling water
- 500 ml dry sherry
- 750 g mixed fruit
- 65 g citrus peel
- 20 ml mixed spice
- 170 g sugar
- 10 ml bicarbonate of soda
- 450 g plain flour
- The day before the pudding is needed, take a large basin and add butter and boiling water, stir until dissolved.
- Add the sherry, fruit, spice and sugar. Stir well.
- Sift the soda through a strainer into the mixture. Stir again.
- Add the sifted flour.
- Blend all thoroughly. It will look very wet; cover and leave overnight.
- Next day turn into a well-greased steamer (2 litre) and keep on the boil for 3 hours.
- Turn out carefully, first running a knife around the inside of the pudding dish, as the pudding will be soft.
Best served: hot with custard and brandied cream
If you don’t have a steamer, I’ve found covering a metal bowl and placing it into a pasta pot (one with a separate internal strainer) works well. The water level should be set so it’s about 1 cm below the top of the bowl when boiling.
Halve the quantity for a pudding for ‘a good family pudding’.
Sherry can be happily substituted for port or any other liqueur. Also works without the alcohol if desired.
- Storage: Refrigerator for up to 14 days
- Freezer: No
- Reheat: Microwave