Ingredients
1 lb. Apples peeled, cored and finely chopped
8 oz. Shredded suet
12 oz. Currants
12 oz. Sultanas
12 oz. Raisins
1 lb. Brown sugar
2 oz. Ground almonds
2 oz. Glace cherries finely chopped
4 oz. Self-raising flour
8 oz. White breadcrumbs
4 standard eggs
2 teaspoons of mixed spice
1/2 teaspoon of grated nutmeg
1/4 teaspoon of ground cinnamon
5 fl. Oz. Of stout
6 tablespoons of brandy
1 bottle of barley wine
grated rind of one oranges
grated rind of one lemon
Method
Mix all the dry ingredients together in a bowl.
Mix the eggs, barley wine, stout and brandy in a large bowl then add dry ingredients and mix well.
Cover with a cloth and leave for 12 hours.
Grease some pudding basins and fill with the mixture to half an inch from the top of the basin.
Cut a circle of greaseproof paper and place on top of the mixture in each basin.
Cover each basin with foil and tie with string.
Steam the puddings for eight hours each (two hours each with fifteen pound setting in a pressure cooker).