175g dark brown sugar
75g self-raising flour
1 tsp mixed spice
½ tsp cinnamon
½ tsp nutmeg
Pinch of salt
225g dried dates, chopped
125g mixed peel
100g cherries, chopped
100g ground almonds
Zest of 1 orange
- Grease 1 x 2 litre pudding bowl or 2 x 1 litre bowls with melted butter. Cut a circle of parchment paper for the base of each pudding bowl.
- In a large bowl, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Sieve in the flour, spices and salt. Add in the dried fruit, ground almonds, breadcrumbs and orange zest. Add the butter mixture to this bowl and mix well.
- Stir in the Guinness until well combined. Transfer the mixture into the prepared pudding bowl(s).
- Cover the pudding(s) with parchment paper, securing with string. Wrap tightly with tin foil.
- Place the pudding(s) in a large pot and fill with boiling water so that it comes halfway up the sides of the pudding(s).
- Cover with a lid and steam for about five hours for one-litre puddings, or 6 – 7 hours for a two-litre pudding. The puddings are ready when a skewer inserted in the centre comes out clean.
Per Serving 315kcals, 13.5g fat (6.3g saturated), 44.7g carbs (26.3g sugars), 4.9g protein, 3.2g fibre, 0.179g sodium
TOP TIP: Be sure to top up the pot with boiling water to keep the steam.