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In a large bowl mix the dried fruit and apple, then add the stout, brandy, orange and lemon zests and stir. Cover and leave overnight to soak.
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Butter two small pudding basins, place a circle of greaseproof paper into the bottom so it's a bit easier to get the pudding out later. Sprinkle the buttered bowl with a light covering of muscovado sugar.
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Mix the remaining dry ingredients in the large bowl. Grate the butter and add to the bowl along with the eggs and stir well.
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Spoon into the basins and level the mix.
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Take a large sheet of foil and greaseproof paper and butter the greaseproof paper. Make a pleat in the two together and wrap over the bowl securing with string. *See below for the link to the video on how to do this.*
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Put the pudding on a heatproof saucer in a saucepan and pour in just-boiled water to come halfway up basin. Cover and steam for 6 hrs, topping up water occasionally so it doesn't boil dry. I set the timer for 45 minutes so I could check the water level regularly.
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When it's cold re-cover with fresh greaseproof paper and foil and store in a cool place ready to reheat on Christmas day.
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If you want to feed it each week before Christmas add a tablespoon of brandy, sherry or whiskey. I used a skewer to make a few holes to help the brandy soak into the middle.
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To reheat, steam for 1 hr like before or microwave, without the foil but with the greaseproof paper, for 10 minutes. 2 minutes on and rest for a minute repeat.
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You can feed your pudding with a tablespoon or two of extra brandy each week to boost the flavour.