100g plain flour
1tsp nutmeg
1tsp cinnamon
1 tsp salt
75g breadcrumbs
100g suet
100g dark sugar
25g almonds
Zest of 1/2 lemon
150ml guiness
2 eggs
1.4l pudding basin or smaller ones that add up to that (I use 1x900ml and 2x250ml)
Mix everything together in a bowl and leave to sit for an hour to let the liquid soak in to the dry things.
Put in to the pudding basins and cover in grease proof paper or foil.
Steam for 4 hours. The pudding should be... well... it should look like a Christmas pudding!
Replace the paper on top and store for several months to mature.
Reheat by steaming for an hour (or about 2 hours if you made 1 big one)
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