I’ve been making this recipe for many years, adapting it from a recipe that I first saw in a newsletter from the Scotch Malt Whisky Society. This goes a long way to explaining the amount of whisky involved.
I have no idea who the Brockless family where but I’m immensely grateful to them.
Makes two 2lb puddings
- ½ lb Stoned raisins (Valencias)
- ¼ lb Sultanas
- ¼ lb Currants
- ¼ lb Cut mixed peel
- ¼ lb Whole glacé cherries
- 10 oz Demerara sugar
- 1 large carrot, grated
- 6 oz Plain flour
- ¼ lb Whole blanched almonds
- ¼ lb Breadcrumbs
- ¼ lb Suet or grated butter (unsalted)
- ¼ oz Mixed spice
- ½ tsp Fresh ground nutmeg
- ½ tsp Ground ginger
- ½ tsp Ground cinnamon
- Rind of one orange
- Juice of half orange
- Rind of one lemon
- Juice of half lemon
- 1 tsp Almond essence
- 1 tsp Vanilla essence
- 1 tsp Lemon essence
- 3 Large eggs, beaten
- 1½ tbsp Black treacle
- 1 Wineglass of malt whisky
- 1 Small bottle of malty beer (Grozet works very well)
- Mix the dry ingredients together, leaving out the almonds and the cherries.
- Beat the eggs together with the essences, fruit juices, treacle and whisky. Mix into the dry ingredients and add the beer.
- Cover this mixture and leave to stand overnight.
- Add the cherries and almonds at this point (to keep their colour - they go brown if they are in the pudding mix overnight)
- Put the mixture into well-buttered pudding basins. Cover with two sheets of well-buttered greaseproof paper and a tightly fastened layer of aluminium foil. Steam for six hours.
- Once cooked, allow to cool then dry the inside of the basins. Seal the puddings in cling film and store in a cool place.
- In early December, open the puddings and pierce the mixture with a skewer and add more whisky. Re-seal as before.
- To reheat steam the puddings for two hours.
- To serve, pour over a couple of table spoons of whisky and flame the pudding.
This is particularly nice served with Greek yogurt or Crème Fraiche.