- 75g/3oz Odlums Self Raising Flour
- 175g/6oz Shamrock Light Muscavado Sugar
- 175g/6oz Butter
- 3 Eggs, lightly beaten
- ½ teaspoon Cinnamon
- ½ teaspoon Nutmeg
- 1 teaspoon Mixed Spice
- Pinch of Salt
- 225g/8oz Shamrock Raisins
- 225g/8oz Shamrock Sultanas
- 125g/4oz Shamrock Mixed Peel
- 100g tub Shamrock Cherries
- 100g packet Shamrock Ground Almonds
- 175g/6oz Breadcrumbs
- 300m/½ pint Irish Stout
- Cream butter and sugar until light and fluffy.
- Add the lightly beaten eggs and mix well.
- Stir in sieved flour, salt, cinnamon, nutmeg and mixed spice. Next add the raisins, sultanas, mixed peel, cherries and ground almonds. Mix well.
- Finally, add the breadcrumbs and bottle of stout. Stir well, cover and leave to stand overnight.
- Transfer to a 1½ litre/3 pint greased pudding bowl.
- Cover pudding with greaseproof paper and secure with string or tinfoil.
- Place pudding bowl in a saucepan with water half way up the side.
- Cover and steam for 5 hours or longer.
- The longer the pudding cooks the richer and darker it becomes.
- Top up saucepan with boiling water as required and don’t let it boil dry.
To steam pudding in oven
- Put two long strips of tin foil crosswise on work top.
- Place roasting tin on foil. Sit pudding bowl into the tin and fill with boiling water to within 2cm/1″ of top of tin.
- Then bring tin foil around to form a parcel, which should be airtight to prevent any steam escaping.
- Place in preheated oven at 150°C/300°F/Gas 2 for the same length of time as above. There is no need to top up with water during cooking.
Steam pudding for 2 hours and serve.
Note: the above quantities may be doubled if more than one pudding is required.