Ingredients

• 110g suet
• 1 bramley apple (diced)
• 110g sultanas
• 110g raisins
• 275g currants
• 25g mixed peel
• 50g self raising flour
• 110g breadcrumbs
• 225g soft brown sugar
• 25g chopped almonds
• 1 tsp mixed spice
• .25 tsp grated nutmeg
• .25 tsp ground cinnamon 
• Half orange zested
• Half lemon zested 
• 75ml barley wine
• 75ml stout
• 2 tblsp brandy
• 2 eggs

For the Truffles  

• 650g Melted dark chocolate
• 100g Melted white chocolate

Method 

1. Mix all wet ingredients, add to dry ingredients and mix well until dropping consistency, add a little more stout is needed to achieve the correct consistency.
2. Place into a greased pudding bowl & pack down, cover with grease proof paper, tie with string, then cover with foil & tie again.
3. Place in a steamer and simmer for 8 hours.
4. Cool.
5. Remove the pudding from the pudding bowl and place into a large metal bowl.
6. Breakdown the pudding in the bowl add 150g melted dark chocolate and mix until it is incorporated into the pudding and a thick mix is formed.
7. Form the mixture into 50g balls and freezer on a tray.
8. Once frozen dip the balls in the melted dark chocolate and place onto a tray to set.
9. Pipe on the white chocolate so it looks like snow.