# 8 oz. (225g) raisins
# 8 oz. (225g) fresh white breadcrumbs
# 8 oz. (225g) shredded suet
# 6 oz. (150g) currants
# 6 oz. (150g) sultanas
# 6 oz. (150g) mixed peel
# 6 oz. (150g) glace cherries, chopped
# 3 tablespoons of brandy
# quarter pint (140ml) stout
# 6 eggs, beaten
# quarter teaspoon of ground nutmeg
# 1 teaspoon of ground cinnamon
# 3 oz. (75g) flaked almonds
# butter, for greasing

Procedures :
# Put the sultanas, raisins, peel, breadcrumbs, cinnamon, cherries, almonds, nutmeg, currants and suet into a large bowl and mix well # Add the stout, brandy and eggs and mix again # Grease 8 small bowls or teacups and divide the mixture between them # Cover each individual bowl or teacup with foil # Put the bowls or cups in a roasting tin and add enough water to come half way up the cups # Cook for 2 hours at 325F, Gas Mark 3, 170C # To freeze, cool seal and label, then use within 6 months # To serve now cook for a further 1 hour
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