Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Citrus Peel | not in our table | 0 |
| Syrup | not in our table | 0 |
| Brandy | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 oz (240 g) currants
- 8 oz (240 g) sultanas
- 1 lb (480 g) seedless raisins
- 4 oz (120 g) mixed citrus peel
- 8 oz (240 g) bread crumbs
- 8 oz (240 g) suet
- 8 oz (240 g) soft brown sugar
- 4 oz (120 g) plain flour
- 1 large carrot
- 1 oz (30 grams) ground almonds
- ½ tsp mixed spice
- 4 eggs
- 2 tbsp black treacle
- 2 tbsp golden syrup
- ½ tsp grated nutmeg
- grated rind of 1 lemon
- 4 fl oz brandy
- 8 fl oz stout
- pinch of salt
Directions
Use a large mixing bowl or very clean washing-up bowl and a wooden spoon.
Start by mixing all the dry ingredients together.
Make sure that the fruit is clean and the sticky peel is separated.
Peel and grate the carrot and add to the mixture.
Beat the eggs well and add, along with the treacle and golden syrup.
Pour in the brandy.
Add enough stout to make sure that the mix is moist without becoming too 'runny'.
Give the pudding a final stir, make a wish and leave to stand for a short while.
Meanwhile, grease the pudding basin.
Put the mixture into the basin and cover with either greaseproof paper or cooking foil.
Two good tips for you:
Make a fold in the foil to allow plenty of room for the mixture to expand without the foil splitting.
Use household string to tie the foil in place and make a 'handle' with it at the same time. This way you can more easily lift the cooked pudding out of the pan when completed.
There are two alternative ways to cook the pudding, steaming (the traditional way) and with a pressure cooker (much quicker and less vapour in the kitchen).