ingredients

• . 115g self raising flour
• . 115 raisins
• . 115 sultanas
• . 115g breadcrumbs
• . 115g dark brown sugar
• . 115g vegetable shredded suet
• . 1 large apple peeled, cored and chopped
• . ½ tsp mixed spice
• . ½ tsp ground cinnamon
• . ½ tsp grated nutmeg
• . 2 eggs
• . juice of a lemon
• . rind of a lemon
• . 4 tbsp dark rum
• . 1 cup (250ml) milk

method

1. 1. Grease a 2 pint/1 litre pudding basin
2. 2. Put a trivet in the inner pot. Fill with enough water to come up to 5cms below the edge of the pudding basin when placed on the trivet.
3. 3. Bring the water in the inner pot to the boil while you add all the dry ingredients to a large mixing bowl and mix.
4. 4. Add the eggs, lemon juice, lemon rind, rum and milk. Mix with a wooden spoon.
5. 5. Put the mixture into the greased pudding basin.
6. 6. Place a piece of greased, greaseproof paper on top of the mixture.
7. 7. Cover with aluminium foil and tie round the edge remembering to make a handle to lift the pudding out when hot.
8. 8. Carefully place the basin in the inner pot of boiling water and bring back to the boil with the lid on.
9. 9. Once boiling turn down the heat and simmer for 30 minutes with the lid on.
10. 10. Place the inner pot into the vacuum-insulated outer Thermal Container, shut the lid and leave to slow cook without power for a minimum of 5 hours.
11. 11. Once cooked remove the pudding and allow to cool before storing for Christmas.
12. 12. Reheat before eating.

© 2012 Dave Knowles - The Thermal Cook. The copyright of this recipe belongs to Dave Knowles - The Thermal Cook and it should not be reproduced in any form without written permission from The Thermal Cook.