Prep: 2 hrs and 45 mins – 3 hrs Including steaming
Serves 8 – 10
1 cup raisins
1 cup sultanas
1 cup self-raising flour
1 cup finely grated butter (about 115g/4oz)
1 cup fresh brown breadcrumbs (from around 4 thick slices of bread)
1 cup light muscovado sugar
1 cup mixed nuts, chopped plus extra to decorate
1 tsp ground cinnamon
1 tsp ground mixed spice
1 cup milk
1 large egg
butter, for greasing
For the butterscotch sauce
100g light muscovado sugar
200ml double cream
1 tsp vanilla extract
For the pudding, empty the first six cups and the nuts, if using,
into a mixing bowl with the spices, then stir in the milk and egg.
Once well combined, tip into a buttered 1.5 litre pudding bowl.
Cover with a double layer of buttered foil, making a pleat in the
centre to allow the pudding to rise. Tie the foil securely with
string, then place in a steamer or large pan containing enough
gently simmering water to come halfway up the sides of the bowl.
Steam, covered with a lid, for 2½ hours. Check the water level
during cooking, topping up if necessary. If you are preparing this
pudding ahead, remove the foil, let it cool slightly, then wrap in
cling film and then fresh foil. If you are serving it immediately,
unwrap and invert onto a deep plate.
For the sauce, put everything in a pan and bring slowly to the boil,
stirring. Allow to bubble away for 2-3 minutes, still stirring, until
the sugar has dissolved and the sauce is pale caramel in colour
and slightly thickened. Remove from the heat. Pour the sauce
over the pudding and decorate with the whole mixed nuts.