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• 2 cooking apples
• 1 Ib (450 g) dried figs
• 1 medium carrot
• 8 oz (225 g) butter
• 4 oz (100 g) dark soft brown sugar
• 6 oz (150 g) wholemeal breadcrumbs
• 4 oz (100 g) wholemeal flour
• Grated rind and juice of 1 lemon
• 2 eggs
• 2 tablespoons black treacle
Peel and core the apples and cut them into pieces.
Put the figs, apples and carrot through the fine blade of a mincer.
Cream the butter and sugar until light and fluffy. Work in the breadcrumbs and flour, and then the minced fruit.
Put the lemon rind and juice into a bowl with the eggs and treacle, and mix well together. Add to the pudding and beat well. If necessary, add a little milk; the mixture should be stiff.
Put into a large greased pudding basin, or two smaller ones. Cover with a piece of greased greaseproof paper and kitchen foil, and tie securely. Put into a pan with boiling water to come halfway up the basin. Cover and steam for 5 hours, adding more boiling water to the pan from time to time to prevent it boiling dry.
This pudding may be kept like Christmas Pudding.
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