Ingredients

50g dates
50g each of sultanas, currants and raisins
50g glazed chopped cherries
1 grated pear
2 tbsp black treacle
4 tbsp Irish whiskey
25g soft brown sugar
85g chopped dark chocolate
25g cocoa powder
A beaten egg

 

Additional Equipment

Baking parchment or greaseproof paper
Pudding basin
String
 

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Method

1. Mix the dried fruit (dates, sultanas, currants, raisins, grated pear and cherries) with the treacle and whiskey together and leave overnight or for at least 4 hours. 

2. Mix all the remaining dry ingredients together.    

3. Add the egg to the fruit mixture and mix well. 

4. Combine the two mixes, and mix through.

5. Place in a greased and lined (parchment on the bottom only) pudding basin 13 cm diameter and 7 cm deep.

6. Put a circle of pleated greaseproof paper and foil over the top and tie securely with string. 

7. Make a string handle from one side of the basin to the other - making it easier to pick the basin out of the pan after cooking. 

8. Either place in the oven for 4-5 hours or steam* for 3.5 hours at 150°C / 130°C fan. 


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