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Ingredients
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Pudding
Optional garnish & steaming
Brandy Custard (Serving)
Method
Pudding
- 1
Prepare dried fruit (overnight soak recommended)
Place the mixed dried fruit, chopped mixed peel, and candied orange peel in a bowl. Pour 1/2 cup brandy and the orange juice over the fruit, stir, cover, and leave to soak for at least 1 hour — preferably overnight in the refrigerator for best flavor.
- 2
Dry mix
In a large mixing bowl combine the suet (or grated cold butter), fresh breadcrumbs, flour, dark brown sugar, ground almonds (if using), ground cinnamon, ground nutmeg, ground mace (if using) and salt. Stir until evenly mixed.
- 3
Combine wet and dry
To the dry mix add the soaked fruit (with any leftover soaking liquid), black treacle if using, orange and lemon zest, eggs, milk and the additional 1/2 cup brandy. Mix thoroughly with a wooden spoon until well combined — the mixture should be moist but not runny. If it feels too dry, add a tablespoon or two of milk; if too wet, add a few more breadcrumbs.
- 4
Prepare basin
Generously butter a 1.2–1.5 liter (about 2–3 pints / 1.5–2 quart) pudding basin. Spoon the pudding mixture into the basin and press down lightly to eliminate large air pockets. Smooth the top, sprinkle the 1 teaspoon brown sugar over the surface, and cover tightly with a double layer of greased parchment or foil. For traditional presentation, cover with a circle of greased parchment and tie a double layer of greaseproof paper and foil over the top with kitchen string to form a secure lid, leaving a hanging tail for steam expansion.
- 5
Steam the pudding
Set a deep saucepan or stockpot with a trivet or folded kitchen towel in the bottom. Place the pudding basin on the trivet. Pour in boiling water to come halfway up the sides of the basin. Cover the pot with a tight-fitting lid and simmer gently (maintain a gentle simmer, not a rolling boil) for 4 hours, topping up the water as necessary with more boiling water to keep the level steady. Alternatively, steam in a steamer for the same time.
- 6
Cool and store (optional maturing)
Remove the basin from the pot, allow to cool slightly, then replace the lid and let the pudding cool completely. For deeper flavor, once cool, pierce the lid and feed the pudding with 1–2 tablespoons of brandy through the hole, then re-cover and store in a cool dark place for up to several weeks — optionally reheating before serving. If serving immediately, keep at room temperature until reheating step.
- 7
Reheat before serving
To reheat on the day of serving, steam the pudding again for 1.5–2 hours (or microwave on medium in short bursts if pressed for time, though steaming is preferred). Carefully invert the basin onto a serving plate, loosen with a knife around the rim first if needed.
Brandy Custard (Serving)
- 8
Warm the dairy
In a heavy saucepan, combine the heavy cream and whole milk. Warm over medium heat until the mixture is just below simmering (small bubbles at the edge) — do not boil. Remove from heat.
- 9
Whisk yolks and sugar
While the milk is warming, whisk the egg yolks and granulated sugar together in a heatproof bowl until pale and slightly thickened.
- 10
Temper eggs
Slowly ladle about 1/3 of the hot cream mixture into the yolks while whisking constantly to temper. Then gradually whisk the tempered yolk mixture back into the remaining hot cream in the saucepan.
- 11
Cook custard to coat
Return the saucepan to low heat and cook gently, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon (about 5–8 minutes). Do not let it boil or the eggs will curdle. Remove from heat.
- 12
Finish custard
Stir in the vanilla extract and 3 tablespoons brandy. Taste and adjust sweetness or brandy level as desired. Strain the custard through a fine sieve into a warmed jug to ensure it is silky.
- 13
Serve
Place a slice of hot pudding on a plate and pour warm brandy custard over it. Dust lightly with a pinch of freshly grated nutmeg. If you wish to flambé, warm 1–2 tablespoons brandy, pour over the pudding, ignite briefly (carefully) and serve immediately.