6oz raisins
8oz sultanas
2oz peel
1 small diced apple
2oz chopped nuts
2oz flour
6oz bread crumbs
2 fl oz rum
½ small grated carrot
½ tsp bread soda
6oz brown sugar
6oz butter
2 eggs rind of one lemon
2 fl oz stout

1. Mix the dry ingredients thoroughly. Melt the butter and whisk the eggs. Add the butter, eggs and stout to the dry ingredients and stir well. Leave to stand overnight in a greased bowl and cover with grease proof paper.
2. Stand the bowl in a large tin and fill the tin three - quarters full of boiling water. Cover completely with foil. Bake for six to eight hours at 150c/gas mark 2. Keep an eye on the water and top up if necessary. Leave to cool.
3. Pour the rum over the pudding and re-cover with double grease proof and foil.

On Christmas morning, cover with greased grease proof paper and steam for 2 - 3 hours. Serve with brandy butter or brandy cream.