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
225g breadcrumbs
50g flour
half a glass of whiskey
125g currants
175g sultanas
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
Method
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.
