About this recipe:We worked out the other day this recipe is probably from around 1890. They used breadcrumbs to pad it out back then and my mother-in-law still does that. It tastes fantastic. Best if you can make it two weeks ahead.
Cream the butter and sugar in a large bowl then add the eggs one at a time.
In another bowl, mix together the flours, spices, breadcrumbs and dried fruit. Add this to the butter and eggs, with the whisky, and mix all together well.
Dip a 60cm square (approx) piece of unbleached calico(cheesecloth) in boiling water then lay over a bowl or colander.
Put the pudding mixture in the calico (cheesecloth) and then tie the calico (cheesecloth) securely with string, leaving 4 cm or so space at the top between the pudding and the string for the mixture to expand.
Place the pudding into a large pot of boiling water and cook for 5 hours. Check it every half hour or so and top up with more boiling water if required.
Remove from water and hang immediately in a cool, or at least airy, place till Christmas day.
On the day, boil for 2 hours till hot, then serve with ice cream, custard or brandy sauce.