Serves 5 or 6

50 g fresh wholemeal or white bread-crumbs l beaten egg
50 g self-raising flour
l level teaspoon mixed spice
225 g mincemeat
l tablespoon milk
l level tablespoon dark treacle

1. Add crumbs to egg in bowl.
2. Sieve the flour and spice and add the mincemeat, milk and treacle. Mix well.
3. Spoon into a greased 600 ml basin, cover with greased greaseproof paper and a layer of foil, tucking edges round rim of basin.
4. Place on upturned saucer in pan with boiling water halfway up basin. (Or, use a steamer which will give you a lighter pudding).

Steam for 4 hours. Keep water on boil, refill with boiling water when necessary. Or pressure cook following instructions given in your pressure cooker manual.. The pudding can he eaten now or kept a week or so. If it is kept until another day ,steam it then for l hour.