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Ingredients:
2 oz. chopped beef suet
1/ 2 cup bread crumbs
1 cup all-purpose flour
2 tbs. lemon and orange rind
2 eggs
1/2 cup whiskey or rum
2 tbs. orange juice
1/2 tsp. ground allspice
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
2 tsp. vanilla extract
1/2 cup light brown sugar
1 cup raisins (dark and golden)
2 cups diced dried fruit (prunes, apples, apricots…)
1/2 cup walnuts, chopped
Preparation:
- Mix suet with bread crumbs, flour, and lemon and orange rinds. Add the remaining ingredients, and stir to mix well.
- Fill greased pudding bowl up to 2/3 full, leaving room for pudding to rise. Cover top of bowl with greased waxed paper and a layer of foil. Tie with a string just below the rim. Place on a rack in large pan with water halfway up bowl. Place the pan over high heat and bring the water to a boil, then reduce the heat to very low, cover the pot with a lid, and simmer the pudding for about 5 hours. Check the water level from time to time topping it up with boiling water as required.
- When the pudding is brought out, pour a little brandy over it and store in refrigerator until Christmas. At serving time, place the cake back in the bowl in which it was cooked, cover with aluminum foil, and steam again in the same manner for about 1 hour, until warm in the center. Serve with custard sauce or brandy butter (hard sauce) .
good
Does anyone know how long this can be kept in the refrigerator before the final steaming? I remember my grandmother making a pudding similar to this around Thanksgiving and keeping it moist with Brandy until Christmas. When storing in the refrigerator do you cover it tightly with plastic wrap or a towel, or do you just let it sit uncovered?
thanks