Recipe courtesy of Lakeland. For more recipes and inspiration visit


  • 2 Earl Grey tea bags
  • 50ml Whisky
  • 175g Dried figs finely chopped
  • 175g Sultanas or raisins
  • 50g Glacé cherries quartered
  • 80g Dried panko breadcrumbs
  • 80g Carrots finely grated
  • 80g Ground almonds
  • Zest of 1 orange finely grated
  • 2tbsp Orange juice
  • 1tsp Ground mixed spice
  • 100g Dark or light muscovado sugar
  • 2 Eggs beaten
  • Butter for greasing


  • STEP 1

    Put the Earl Grey tea bags into a large bowl. Add 150ml boiling water. Leave to steep for 2 minutes, then remove the tea bags. Stir in the whisky, then add the figs, sultanas or raisins and glacé cherries. Stir well, then cover and soak overnight.

    Whisky recommendation: The team at YourHomeStyle were lucky enough to test the Darkness 8-Year-Old whisky for this recipe. Aged in sherry casks, we loved the intense raisin flavour that it has picked up from these casks, as well as the hint of candied orange peel on the nose. A perfect match for this recipe, it will also make a delicious tipple to enjoy on cold wintry evening by the fire.

  • STEP 2

    Next day, stir the panko breadcrumbs, carrots, ground almonds, orange zest, orange juice, mixed spice and sugar into the bowl. Lastly, stir in the beaten eggs.

  • STEP 3

    Grease six individual pudding basins with butter. Spoon the fruit mixture into the basins, levelling the tops. Cover the pudding mixture with small circles of baking parchment, then cover the basins tightly with pieces of foil.

  • STEP 4

    Steam the puddings for 2 hours, topping up the steamer with extra boiling water as needed.

  • STEP 5

    Cool the puddings and replace the pieces of foil with the basin lids. Store in a cool, dark place. To give as gifts, wrap each pudding in muslin and tie with string, with a label to give reheating instructions. To reheat, steam the puddings for 1 hour, or microwave on high for 30 seconds per pudding, allowing them to stand for 2 minutes before serving.