DAY 1

Food Processor for making breadcrumbs
Scales
Large Mixing Bowl
Zester

DAY 2

2 Pudding bowls - check they fit in the   steamer. Ideally they should have a distinct rim to help when tying the string tightly.
Greaseproof paper
Old tea towel or pillowcase material cut    into 12inch squares.
Ball of string - you need about ten feet   each time you tie up the pudding although you can usually reuse the string each time you tie it.

DAY 3

Steamer

1 large dry loaf to make 1lb breadcrumbs
1lb (454g) suet
1lb (454g) raisins
1lb (454g) sultanas
12oz (340g) brown sugar

2 large grated cooking apples
1 large orange rind and juice (or 2)
1 large lemon rind and juice (or 2)
4oz (113g) white flour
2 large eggs (or 3 medium)

1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon mixed spice
1 small grated carrot (optional)
1 oz almonds (optional, we never do cos of allergies)
1 bottle dark beer

DAY 1

Mix all ingredients slowly in a large bowl stirring frequently as you go.
Reserve some of the beer to adjust the consistency later.
Leave for at least 24hrs.

DAY 2

Adjust consistency to a dropping consistency.
Put into pudding bowls that have a suitable lip.
Cover in greaseproof paper and old cloth.
Tie tightly with string.

DAY 3

Steam vigourously for 2 hours and then gently for at least 6 hours.

THEN when cool

Change the tea towel and greaseproof paper. Redo the string and store until Christmas. On the day steam for about 30-45 minutes to reheat.