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Ingredients
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Pudding
To Prepare & Steam
Brandy Sauce
To Flame (optional)
Method
Pudding
- 1
- 2
Mix Dry Ingredients
In a large mixing bowl combine the suet (or grated butter), dark brown sugar, flour, breadcrumbs, rolled oats, mixed dried fruit, mixed peel, candied cherries, chopped almonds (if using), lemon and orange zest, ground cinnamon, nutmeg, allspice and salt. Stir thoroughly so fruit and suet are evenly distributed.
- 3
Combine Wet Ingredients
In a separate bowl whisk the eggs with the milk, brandy and black treacle (if using). Pour the wet mixture into the dry ingredients and fold together until evenly combined. The mixture should be moist but not runny — add a tablespoon or two more milk if very dry. Taste a small bit of mixture to check seasoning (no raw egg safety note: optional taste before adding eggs if preferred).
- 4
Fill Basin
Spoon the mixture into the prepared pudding basin, pressing down lightly to remove air pockets. Leave about 2.5 cm (1 inch) gap at the top to allow expansion.
- 5
- 6
Steam Pudding
Place a steamer insert in a large pot or use a deep saucepan. Add enough boiling water to come about one-third up the sides of the basin. Put the basin on the trivet or saucer in the pot, cover with a tight-fitting lid and steam gently for 4 hours, checking water level every 45 minutes and topping up with boiling water as needed. Keep the heat low so the water simmers gently — too vigorous boiling will distort the pudding.
- 7
Cool & Store (make ahead option)
When steamed, remove basin carefully and allow to cool. Replace the paper/foil with a fresh layer and store in a cool, dark place for up to a month. To serve later, re-steam for 2 hours from cold, or overnight if kept chilled. If serving the same day, unwrap and continue to reheat as below.
To Reheat & Serve
- 8
Reheat Pudding
To serve after storage: re-cover with fresh paper/foil and steam for 2–3 hours until heated through. Alternatively, you can microwave individual slices (not recommended for whole pudding) — allow 6–8 minutes on medium power, turning halfway. For best results, use the steaming method.
- 9
Unmold
Remove the top covering, run a small knife around the inside rim of the basin to loosen. Place a serving plate over the basin and invert quickly. Tap the bottom and lift the basin to release the pudding. If it sticks, re-cover and steam 10–15 minutes more, then try again.
- 10
Flaming (optional dramatic finish)
Warm the extra brandy gently in a small saucepan (do not boil) and warm a heatproof ladle. Pour the warmed brandy over the pudding and ignite with a long match. Let the flames burn off (a few seconds) then pour the brandy sauce immediately over the pudding. Exercise caution: keep a lid nearby, keep children/pets away and do not pour flaming alcohol from a height.
Brandy Sauce
- 11
Make Sauce
In a saucepan over low-medium heat, melt the butter with the dark brown sugar and a pinch of salt, stirring until sugar dissolves. Slowly stir in the double cream and bring to a gentle simmer for 2–3 minutes until the sauce thickens slightly. Remove from heat and stir in the brandy and vanilla extract. Taste and adjust sweetness or salt.
- 12
Serve
Pour warm brandy sauce over slices of pudding or serve in a warmed jug alongside. If flaming the pudding, reserve some sauce to pour after flames subside for a glossy finish.