Sieve the flour baking powder and mixed spice into a mixing
bowl.
Add the butter eggs treacle guinness and brandy.
Whisk the mixture well; this is best done with an electric
whisk.
Stir in the mincemeat grated apple lemon and orange rind
currants and nuts. S
tir well. Butter the insides of 8 individual metal or foil
pudding basins.
Divide the pudding mixture between the buttered basins.
Cut 8 squares of foil large enough to cover the tops of the
basins.
Butter them well.
Place over the top of the basin butter side down and tuck under
well.
Stand the basins in the small roasting tin. Pour boiling water
from the kettle around the little puddings until about 10mm deep.
Slide the roasting tin into the middle of the roasting oven and
cook for 40 to 50 minutes.
Cool in tins for 10 minutes before turning out onto a plate.
To reheat stand the basins in the roasting tin surround with
boiling water and return to the oven for 15 to 20 minutes. Do not leave the
puddings in the metal basins for more than 24 hours.
These puddings can be made at the last minute or made a day or
two in advance and reheated when needed. Using homemade sugar free
mincemeat avoids too much sweetness. Serve with
Custard Sauce or
brandy butter.
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