4oz/115g raisins
4oz/115g sultanas
4oz/115g chopped Smyrna figs
4oz/115g chopped pitted prunes
4oz/115g dried honeyed bananas (small ones)
4oz/115g chopped medjool dates
4oz/115g grated pumpkin
1 grated Bramley apple
3 1/2 fl oz/100ml cider or ale
2 eggs beaten
2 extra egg yolks
2 tbsp black treacle
4oz/115g dark muscovado sugar
4oz/115 ground almonds
4oz/115g beef suet (you can use vegetable suet if you
wish.)
3oz/85g grated dark chocolate (optional)
4oz/115g Sharpham Park white spelt flour
½ tsp ground ‘mixed spice’
½ tsp grated nutmeg
½ tsp ground cinnamon


Butter a pudding basin and line the base with a circle of baking
paper. Into a very large bowl put, the raisins, sultanas, chopped Smyrna figs, chopped pitted prunes, dried honeyed banana (small ones,) and chopped medjool dates.
Add grated pumpkin and 1 grated Bramley apple (wishing it a happy birthday, the fruit is celebrating it Bi-centenary.) Pour over cider or ale and leave to stand for about 10-20 minute until the raisins have plumped up a little.
Add two beaten eggs and 2 extra egg yolks, the black treacle and dark muscovado sugar. Stir in ground almonds, beef suet (you can use vegetable suet if you wish.) Some add grated dark chocolate - a good idea
Sift together white spelt flour, the ground ‘mixed spice’, grated nutmeg, ground cinnamon and fold it into the pudding well. you do not want to find a little pocket of old flour when cutting into the pudding on Christmas day.
Spoon into the greased bowl (or bowls if you are making more than one smaller pudding.) Cover the surface of the pudding with another circle of baking paper.
Cut a large piece of baking paper (big enough to cover the bowl and be tied down) and a similar sized piece of foil. Lay one on top of the other, and fold to make a pleat so they hold together.
Lay over the bowl, and tie down with a piece of string. Place in a large deep pan; pour water in until it reaches half way up the basin.
Bring to the boil, cover with a lid, turn down to a slow simmer
and steam for about 6 hours. Allow to cool and store at room
temperature. From time to time, open the seal and sprinkle with brandy. You will need to steam the pudding again for about 3 hours
before serving it.

Before serving, warm some brandy, pour over the hot pudding and hold a lit match near it to flame it. Carefully take the lit pudding to the table, then serve with brandy butter or clotted cream.