|  Meantime


Four different roasted malts go into Meantime's London Stout, creating flavours of black treacle, dark raisins and coffee - all of these perfectly complement the spice, dried fruit and dark sugar used in this recipe. Adding Meantime IPA adds sweet malt flavours and complexity, plus some hoppy bitterness to contrast with the rich flavour and texture of the pudding.


130 grams of Suet
60 grams of Self-Raising Flour
130 grams of Breadcrumbs
6 grams of Ground Mix Spice
2 grams of Ground Nutmeg
1 gram of Ground Cinnamon 275 grams of Dark Brown Muscovado Sugar
130 grams of Sultanas
130 grams of Raisins
320 grams of Currants
30 grams of Chopped Mixed Candied Peel
30 grams of Flake Almonds 1 Cox Apple
Grated zest of 1 Orange
Grated zest of 1 Lemon
50ml of Rum
200ml of Meantime’s IPA
200ml of Meantime’s Stout
3 large Eggs


1. Sift the flour into a large mixing bowl then mix in the suet, breadcrumbs, the spices and sugar.
2. Add the spices and sugar well then gradually add the dry fruit, mixed peel and nuts fallowed by the apple and zests.
3. In a different bowl mix your alcohol and beat the eggs into it. Beat well.
4. Pour this over all the other ingredients and mix well, cover with cling film and leave to marinade for at least 12 hours.
5. Steam on a tray with warm water and cover with cling film for 4 hours.


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