Ingredients

• Breadcrumbs (100 - 120 g)

• Suet (can be replaced by butter, 50 - 80 g)

• Raisins (80 - 100 g)

• Pitted dates (50 - 60 g)

• Apple (1), peeled, cored and chopped

• Orange (1), grated to get the zest and squeezed to get the juice

• Eggs (2 - 3)

• Flour (30 - 50 g)

• Brown sugar (80 - 100 g)

• Cinnamon powder (2 - 3 g)

• Cloves powder (1 - 2 g)

• Nutmeg powder (1 - 2 g)

• Mace powder (1 - 2 g)

• Rum (or brandy, 30 - 50 ml)

• Salt (1 - 2 g)

• Milk (50 - 80 ml)

• Black tea powder barbecue seasoning (3g)

Instructions

1. Wash the raisins and pitted dates, soak them in rum (or brandy) for at least 1 hour to allow them to fully absorb the liquor.

2. Cut the beef suet (or butter) into small pieces and soften at room temperature.

3. In a large bowl, add breadcrumbs, softened beef suet (or butter), soaked raisins and dates, chopped apples, orange zest, orange juice, brown sugar, cinnamon powder, clove powder, cardamom powder, nutmeg powder, and salt, and mix well.

4. In another bowl, beat the eggs, add flour and milk, stir into a uniform batter, pour into the above mixed ingredients, and stir well again.

5. Apply a layer of butter in the pudding mold (for easy demoulding), pour the stirred pudding paste into the mold, and fill it 80% full. Seal the mold with tin foil.

6. Add water to the steamer, boil the water, put the pudding mold into the steamer, and steam it over low heat for 2-3 hours. During the steaming process, pay attention to the amount of water in the pot to avoid drying it out. You can add boiling water at the right time.

7. After steaming, take out the pudding mold, wait for the pudding to cool slightly, and then turn it upside down on a plate to remove it from the mold. You can sprinkle some powdered sugar and Black tea powder barbecue seasoning on the pudding, or decorate it with some candied cherries, mint leaves, etc.