2 tablespoons Morgan's Spiced
75 ml Kopparberg Fruit Cider
75 ml IPA
50 grams Bob's Red Mill One to One Flour
1 teaspoon GF baking powder
110 grams breadcrumbs made from Genius Toastie loaf or stale GF bread to make it easier to breadcrumb
Zest and juice of one Jaffa orange
Zest of one lemon
one peeled apple chopped
30 grams ground almonds
300 grams Currants
120 grams Raisins
120 grams Sultanas
110 grams GF Vegetable Suet
225 grams Dark brown sugar
1 teaspoon mixed spice
1/4 teaspoon ground nutmeg
1/4 teaspoon cinnamon
Mix all the wet ingredients together.
Mix all the dry ingredients together, except the flour
Mix them both together without the flour. Cover and leave overnight so that the mixture takes in all the flavour of the alcohol.
Add the flour to the ingredients and mix well.
Fill three one pound pudding bowls and top them with a piece of foil pleated in the middle.
Pressure cook on high for 2.5 hours. The longer you cook it the darker the pudding will be. Once out of the pressure cooker remove the foil and drizzle another teaspoon of Morgan's Spiced over the pudding and leave to go cold.
On Christmas Day place the pudding in a microwave and then light with your desired alcohol and serve with either Rum/Brandy sauce or whisky ice cream.