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Serves 10


  • 230g currants
  • 230g raisins
  • 230g sultanas
  • 115g mixed peel
  • 85g almonds
  • 2 tspns mixed spice
  • ½ tspn ground ginger
  • 230g plain flour
  • 250 g butter
  • 4 eggs
  • 115g white sugar
  • 115g brown sugar (115g)
  • 200g dried breadcrumbs (200g)
  • ½ tspn bicarb soda dissolved in
  • ½ cup hot water
  • 1 pudding cloth


  1. Sift flour, chop almonds in half, mix all dry ingredients except bicarb soda.
  2. Cream butter and sugars, add eggs and beat well.
  3. Add water with bicarb soda. Mix into dry ingredients.
  4. Prepare cloth by putting in boiling water, wringing it out and covering it with plain flour, spread with the hand.
  5. Place cloth over a bowl and fill with the mixture.
  6. Tie pudding tight in the cloth, leaving room for it to expand.
  7. If making this as one pudding, cook for about 6 hours. If making it as two, try about 4 hours.
  8. When cooked, drain and hang up to dry. Hang corners of cloth above pudding so the top dries.
  9. When reheating to eat, simmer in water for about 1 hour.
  10. If the pudding has not completely dried (i.e. if not made very long beforehand) it will need less time to reheat.
  11. When washing cloth after use, never use soapy water, just hot water.