75g dried mixed fruits: prunes, figs, apricots and cranberries
3 tsp Dark Rum
2 tbsp orange peel (homemade or shop-bought and soaked in boiling water)
20g butter to grease
75g vegetable suet
100g brown sugar
3 tbsp golden syrup
60g plain flour
1 tsp cinnamon, ginger, and mixed spice
1 large free-range egg
Place all the dried fruit into a large bowl and pour over the Guinness and rum, cover and leave to soak overnight or you can microwave for a couple of minutes to help warm up the juice and soak into the fruit.
Rub a little butter around the pudding steamer.
Add the suet, golden syrup, sugar and flour to the dried fruit.
Measure out the spices and add to the bowl along with the egg and breadcrumbs.
Stir up and transfer into the buttered steaming tin.
Put a plate in the bottom of a large pan, then cover your pudding with foil and secure with string.
Add the pudding to the pan and fill the pan half full of water.
Cook on a gentle boil for 4 hours, topping up the water whenever necessary.
When cooked, leave to cool.
Place the pudding in a dark cupboard until the big day.
Merry Christmas from everyone at KitchenCraft.