1 tblspn gravy browning (optional for darker colour)
0.5 tsp salt
0.25 tsp nutmeg
1 tsp baking powder
0.25 tsp mixed spice
0.5 tsp cinnamon
Method
Grate the rind off the lemon and squeeze its juice into a cup of bowl
Peel and grate the apple and the carrot
Mix flour, salt, spices, breadcrumbs, suet, sugar, fruit, carrot and nuts in a large mixing bowl. Mix well
Mix in the we ingredients: beer, eggs, lemon juice.
Get the family to help with mixing and make a wish
Grease a pudding bowl (or pudding steamer) with butter.
Pour in the mixture leaving at least an inch (25mm) free at the top. Smooth the surface.
Cover with grease proof baking paper (or aluminium foil) with a pleat down the middle for expansion. Cover with cloth and tie off with sting if using bowl or securepudding steamer lid in place.
Place an upside down saucer wrapped in a cloth in the bottom of a large pot. Fill pot with enough water to come about halfway up the pudding bowl when it is lowered intot he pot.
Place the pudding into the pot and bring the water to the boil on the stove
When boiling, turn down the heat so it is just sufficient to keep the water bubblng
Steam for 8 hours
Remove pudding bowl from pot and allow to cool slightly
While warm, ease pudding out of bowl and cool on cooling rack or bread board.
When cool, cover in cling wrap and tin foil.
Store in cool place (or in freezer if made very early)
