Cooker’s Pot

You’ll Need:

- 8 oz. (225g) raisins
- 8 oz. (225g) fresh white breadcrumbs
- 8 oz. (225g) shredded suet
- 6 oz. (150g) currants
- 6 oz. (150g) sultanas
- 6 oz. (150g) mixed peel
- 6 oz. (150g) glace cherries, chopped
- 3 tablespoons of brandy
- quarter pint (140ml) stout
- 6 eggs, beaten
- quarter teaspoon of ground nutmeg
- 1 teaspoon of ground cinnamon
- 3 oz. (75g) flaked almonds
- butter, for greasing

Procedure:

1. Put the sultanas, raisins, peel, breadcrumbs, cinnamon, cherries, almonds, nutmeg, currants and suet into a large bowl and mix well
2. Add the stout, brandy and eggs and mix again
3. Grease 8 small bowls or teacups and divide the mixture between them
4. Cover each individual bowl or teacup with foil
5. Put the bowls or cups in a roasting tin and add enough water to come half way up the cups
6. Cook for 2 hours at 325F, Gas Mark 3, 170C
7. To freeze, cool seal and label, then use within 6 months
8. To serve now cook for a further 1 hour

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