• 450g white breadcrumbs
  • 1tsp ground ginger
  • 1tsp mixed spice
  • 2tsp salt
  • 225g suet, shredded or finely chopped
  • 225g brown sugar
  • 110g mixed peel, chopped
  • 110g currants
  • 110g sultanas
  • 450g seedless raisins
  • 75g carrots, grated
  • 3tbsp brandy
  • 2tbsp milk
  • 110g golden syrup


  1. Mix the breadcrumbs, spices, salt, suet, sugar dried fruits and carrots together in a large bowl.
  2. Blend the brandy, milk and syrup and stir thoroughly into the dry ingredients.
  3. Let the mixture stand for at least 1 hour then put into a greased pudding basin or pudding steamer.
  4. If using a pudding basin cover with greaseproof paper and cloth or foil.

Steam pudding according to the volume of the basin:

  1. for a 500ml pudding allow 5 hours
  2. for a 750ml pudding allow 7 hours
  3. for a 1 litre pudding allow 9 hours
  4. When cooked remove the basin from the steamer and allow to cool.
  5. Cover with fresh paper and store in a cool place.

On the day of serving renew the covering and steam the pudding as follows:

  1. for a 500ml pudding steam for 2 hours
  2. for a 750ml – 1 litre pudding steam for 3 hours
  3. Turn out on to a hot dish, decorate with holly and flame with warmed brandy.
  4. Serve with brandy or rum butter, or a sweet white sauce flavoured with rum.

Tip:  The puddings will keep for 12-18 months and improve and mature during this time.