- 250 g butter
- 350 g brown sugar
- 8 eggs
- 400 g raisins
- 400 g currants
- 200 g chopped dried figs
- 3 1/2 cups fresh bread crumbs
- 1 teaspoon mixed spice
- 1/2 teaspoon ground nutmeg
- 1/4 cup chopped glaceed ginger
- 300 ml sherry
- good slosh of brandy
Beat butter and sugar until creamy.
Add eggs, beating well after each addition. Add remaining ingredients and mix well. Refrigerate mixture overnight. Pour mixture into a pudding bowl, cover tightly and steam for 8 hours.
To reheat, steam pudding for a further 4 hours.
The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.