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Cooked by: Chef / Holiday: Christmas / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: Grease a 2 pint pudding basin & use a large saucepan
to hold the basin. Wash currants, sultanas & raisins
in warm water & pat dry. Put fruit in large bowl with
candied peel & almonds. Sift flour, salt & spices
into bowl & add sugar, breadcrumbs & suet. Mix well
then stir in lemon juice, rind & molasses with enough
of the water & rum mixture to make a soft mixture.
Turn into the basin, cover with waxed paper & aluminum
foil & put basin into pot. Pour enough water into the
pot to reach halfway up the side of the basin. Bring
to a boil, cover saucepan & let pudding steam gently
for 4 hours, watching the water level & topping up
with boiling water if necessary. When cooked, cool the
pudding & store in a cool dry place for up to 2
months. Before serving, steam pudding agin for 3
hours. Turn out onto a serving platter & flame with
brandy if you desire. **NOTE I divide the pudding in
half & make 2 smaller puddings. Keeps up to 3 months
in the fridge.
| Ingredients:
8 Ounce(s) Currants
4 Ounce(s) Sultanas
4 Ounce(s) Raisins
4 Ounce(s) Chopped candied peel
1 Ounce(s) Skinned & chopped almonds
4 Ounce(s) Wholewheat flour
1/2 Teaspoon(s) Salt
1/2 Teaspoon(s) Grated nutmeg
1/2 Teaspoon(s) Ground ginger
1 1/2 Teaspoon(s) Mixed spice
8 Ounce(s) Brown sugar
4 Ounce(s) Wholewheat breadcrumbs
8 Ounce(s) Vegetable suet
1 Lemon, juice & rind
1 Tablespoon(s) Molasses
5 Tablespoon(s) Water & rum mixed |
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