- 300ml (1/2 pint) milk (10 fl ounces)
- 225g (8 ounces) flour (2 cups)
- 175g (6 ounces) dried figs
- 150ml (1/4 pint) Brandy (5 fl ounces)
- 110g (4 ounces) suet
- 110g (4 ounces) prunes
- 85g (3 ounces) raisins or sultanas
- 50g (2 ounces) dried apricots
- 50g (2 ounces) dates
- 25g (1 ounce) dried apples
- 1 tablespoon honey
- 1/4 teaspoon ginger
- 1/4 teaspoon cinnamon
- On the day before making the pudding, place the dried apricots, prunes and
apples to soak in water and place the raisins or sultanas to soak in the brandy.
- Remove the stones from of the dates and prunes.
- Butter a large pudding basin or double boiler bowl.
- Sift flour into a bowl.
- Stir in suet and mix to a fairly soft dough with cold water.
- Turn out on to a floured surface. Lightly knead until smooth.
- Roll out two-thirds of pastry into a round and use to line a well-greased
2-pint pudding basin (or double boiler bowl).
- Melt the honey and stir in the ginger and cinnamon. Add to the soaked fruits
and brandy mixture. Mix well and place into the pastry lined bowl. Moisten edges
of pastry with water. Cover with lid, rolled from remainder of the pastry. Press
edges well together to seal. Cover securely with greased greaseproof paper or
- Steam steadily for 2 hours. Ensure that the water does not evaporate,
topping it up from time to time with boiling water.
- Turn out onto a plate and serve.
Shared with recipegoldmine.com by Lee in Malmesbury, England.