Ingredients:
8 oz. (225g) figs, roughly chopped
8 oz. (225g) stoned prunes, chopped
2 oz. (50g) mixed peel
6 oz. (150g) sultanas
2 oz. (50g) blanched almonds, chopped
1 dessert apple, peeled, cored and coarsely grated
3 pieces of stem ginger, chopped
3 oz. (75g) self-raising flour
6 oz. (150g) browned breadcrumbs
4 oz. (100g) shredded suet
6 oz. Soft dark brown sugar
3 tablespoons of clear honey
half a teaspoon of mixed spice
1 teaspoon of grated nutmeg
3 eggs, beaten
pinch of salt
quarter pint (140ml.) barley wine
Method:
Grease 2 x 1.5 lb. (675g) pudding basins with lard
Place all the fruit and dry ingredients in a large bowl and mix well
Beat together the eggs, honey and wine then add to the fruit mixture and stir well
Share the mixture between the two pudding basins
Cover the basins with a double layer of greaseproof paper, then a piece of pleated foil
Tie securely with string
Place in a steamer over a pan of boiling water or in a pan of boiling water that comes two thirds of the way up the sides of the basins
Steam the puddings for 4 hours, topping up with boiling water as necessary
If the pudding is to be stored, replace the wrappings with fresh greaseproof paper, foil and string as before
Seal, label and place in a freezer or cool, dry cupboard for up to 12 months
To re-heat thaw the frozen pudding overnight, unwrap and steam for 20 minutes
Serve the pudding by turning out on a serving plate, dust with icing sugar and decorate with a sprig of holly