Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/2         ounces  self-raising flour
  2 1/2         ounces  shredded suet
  2 1/2         ounces  fresh white breadcrumbs
  2 1/2         ounces  currants
  4             ounces  sultanas
  4             ounces  raisins
  2 1/2         ounces  soft dark brown sugar
  1              pinch  salt
     1/4      teaspoon  mixed spice
  1              ounce  mixed peel -- chopped
  1              ounce  glace cherries -- chopped
     1/2                carrot -- peeled and grated
  2                     eggs -- beaten
                        grated rind and juice of 1/2 orange
  1         tablespoon  black treacle
  4        tablespoons  stout -- or guiness

Preparation:

Grease a 1 litre (2pt) pudding basin. Mix the flour, suet, breadcrumbs, dried fruit, and sugar together in a large bowl. Stir in the salt, mixed spice, mixed peel, glace cherries and carrot. Mix together the eggs, orange juice and rind, the stout and the black treacle and add to the dry ingredients to give a soft dropping consistency. Place the mixture into a prepared basin, cover with the lid made of greaseproof paper. Steam for 7 hours, remembering to top up the saucepan as necessary, to avoid boiling dry. Remove the basin from the pan and leave to cool. Re-cover with fresh greaseproof paper and store in a cool dry place for at least 6 weeks. Steam for 3 hours before serving. Serve with brandy butter or fresh cream.

Nutritional Information:

687 Calories (kcal); 10g Total Fat; (11% calories from fat); 18g Protein; 147g Carbohydrate; 374mg Cholesterol; 276mg Sodium