200 g prunes; 100 g raisins; 100 g sultanas; 100 g dried cranberries; a handful almonds; ⅔ cup ale; 50 g brandy; ⅔ cup muscovado sugar; 100 g wholemeal flour; 50 g plain flour; 2 tbsp lard; 2 eggs; peel of 1 lemon; 1 pear; ¼ tsp ground nutmeg and cinnamon; ½ tsp baking soda; butter
Melt the sugar in the lard and add the dried fruit. Pour over the beer and bring to the boil. Simmer for 5 mins. Add the lemon peel, spices and mix well. Leave to cool. Sift in the flour and add the beaten eggs, soda, ground almonds, finely chopped pear, and brandy and mix well. Place in a greased pudding basin and cover with greaseproof paper and a lid. Place in a pan with water and steam for 4-5 hours on a low heat, adding water as necessary. Leave to cool and remove the paper, cover the basin with a plate and turn the pudding out. Pour brandy over the pudding setting on fire, carry it into a darkened dining room and serve immediately.