Ingredients
- 110g suet
- 1 bramley apple (diced)
- 110g sultanas
- 110g raisins
- 275g currants
- 25g mixed peel
- 50g self raising flour
- 110g breadcrumbs
- 225g soft brown sugar
- 25g chopped almonds
- 1 tsp mixed spice
- .25 tsp grated nutmeg
- .25 tsp ground cinnamon
- Half orange zested
- Half lemon zested
- 75ml barley wine
- 75ml stout
- 2 tblsp brandy
- 2 eggs
For the Truffles
- 650g Melted dark chocolate
- 100g Melted white chocolate
Method
- Mix all wet ingredients, add to dry ingredients and mix well until dropping consistency, add a little more stout is needed to achieve the correct consistency.
- Place into a greased pudding bowl & pack down, cover with grease proof paper, tie with string, then cover with foil & tie again.
- Place in a steamer and simmer for 8 hours.
- Cool.
- Remove the pudding from the pudding bowl and place into a large metal bowl.
- Breakdown the pudding in the bowl add 150g melted dark chocolate and mix until it is incorporated into the pudding and a thick mix is formed.
- Form the mixture into 50g balls and freezer on a tray.
- Once frozen dip the balls in the melted dark chocolate and place onto a tray to set.
- Pipe on the white chocolate so it looks like snow.
