👨‍🍳 Instructions

1. 1

   In a large bowl, combine the flour, brown sugar, raisins, currants, candied peel, cinnamon, nutmeg, cloves, and salt. Mix well to distribute the dried fruits evenly.

   💡 Tip: Tossing the dried fruit with a tablespoon of the flour mixture can help prevent them from sinking.
2. 2

   In a separate bowl, whisk together the melted butter, eggs, milk, and baking soda until well combined.

   💡 Tip: Ensure the baking soda is dissolved.
3. 3

   Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

   💡 Tip: A slightly lumpy batter is acceptable.
4. 4

   Grease a 6-cup pudding mold or a heatproof bowl (like a Pyrex bowl). Pour the batter into the mold.

   ⏱️ 5 minutes
5. 5

   Cover the mold tightly with aluminum foil, securing the edges. Place the mold in a large pot or steamer. Add enough boiling water to come halfway up the sides of the mold.

   💡 Tip: Ensure the water does not reach the top of the mold.
6. 6

   Bring the water to a simmer, then cover the pot and steam for 2.5 to 3 hours, checking the water level periodically and adding more boiling water as needed.

   ⏱️ 3 hours

   💡 Tip: The pudding is done when a skewer inserted into the center comes out clean.
7. 7

   Carefully remove the mold from the steamer. Let it cool for about 10 minutes before inverting it onto a serving plate.

   ⏱️ 10 minutes
8. 8

   Serve warm, typically with a rich sauce such as brandy butter, rum sauce, or a simple custard.

   ⏱️ 5 minutes