This pudding should be prepared the day before you want to serve it. This recipe will make 10 individual puddings or two x one pint puddings.
Grease well 10 individual pudding tins and put circles of greased paper in the bottom. Cream the butter, sugar and black treacle. Add beaten eggs, sieved flour, spices, cocoa powder and breadcrumbs and fold all together.
Add the lemon zest and juice, ground almonds and milk. Gradually add the fruits, spirits, nuts and ale and stir all together well. Make a wish!
Leave overnight to develop the flavour and darken the colour. The next day, preheat the oven to 130 °C. Fill the prepared pudding tins and cover with foil. Bake in a bain marie for approximately 2 hours until firm.
Allow to cool for half an hour or so and then remove from tins with a firm shake.
I like to serve this with brandy cream and a swirl of sharp raspberry puree to cut through the richness.