These light and fruity puddings that can be cooked in small bowls or teacups are ideal for individual servings or as presents for elderly or single people
Ingredients:
8 oz. (225g) raisins
8 oz. (225g) fresh white breadcrumbs
8 oz. (225g) shredded suet
6 oz. (150g) currants
6 oz. (150g) sultanas
6 oz. (150g) mixed peel
6 oz. (150g) glace cherries, chopped
3 tablespoons of brandy
quarter pint (140ml) stout
6 eggs, beaten
quarter teaspoon of ground nutmeg
1 teaspoon of ground cinnamon
3 oz. (75g) flaked almonds
butter, for greasing
Cooking Instructions:
Put the sultanas, raisins, peel, breadcrumbs, cinnamon, cherries, almonds, nutmeg, currants and suet into a large bowl and mix well
Add the stout, brandy and eggs and mix again
Grease 8 small bowls or teacups and divide the mixture between them
Cover each individual bowl or teacup with foil
Put the bowls or cups in a roasting tin and add enough water to come half way up the cups
Cook for 2 hours at 325F, Gas Mark 3, 170C
To freeze, cool seal and label, then use within 6 months