Ingredients:
1 cup each raisins, sultanas, Lamb’s Rum (plus extra to flambé), self-raising flour, finely grated butter, fresh brown breadcrumbs, light muscovado sugar, chopped mixed nuts (plus extra to decorate) and milk, plus 1 tsp each ground cinnamon and ground mixed spice, 1 large egg and butter for greasing.
Directions:
Soak the raisins and sultanas in the Lamb’s Rum. Empty the soaked fruit, flour, butter, breadcrumbs, sugar and nuts into a 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, make a pleat in the centre to allow for rising. Tie the foil securely with string, place in a large pan containing enough simmering water to come halfway up the sides of the bowl. Steam, covered, for 2.5 hours. Check the water level during cooking, topping up if necessary. If you are preparing ahead, remove the foil, let cool slightly, then wrap in cling film and fresh foil. If you are serving immediately, unwrap and invert onto a deep plate.
To flambé, heat some Lamb’s Rum in a small pan and just before it boils turn off the heat. Strike a match, stand back and light the pan of rum. Pour the flaming liquid over the pudding and carry it to the table to impress your guests.
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