Shanks Restaurant, Bangor, Co. Down. Tel. 028 9185 3313, or from the Republic 048 9185 3313
200g shredded suet
225g soft brown sugar
half bottle of stout
half a glass of whiskey
50g glace cherries
3 eggs, beaten
half an orange, rind and juice
quarter teaspoonful of mixed spice
quarter teaspoonful of nutmeg or cinnamon
half a teaspoonful of baking powder
Beat the butter and sugar to a cream.
Add flour, breadcrumbs and suet alternately with the beaten eggs.
Add dry ingredients and stir in the stout, whiskey and orange juice.
Cover and boil for 5 hours.
Always stand your pudding bowl on a trivet, saucepan lid or piece of wood in the bottom of your saucepan to keep it from touching the bottom of the pan. Keep topped up with boiling water as necessary.