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Christmas Suet Pudding

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Ingredients
  Sultanas 10 Ounce
  Currants 10 Ounce
  Raisins 1⁄2 Pound
  Sweet almond 2 Ounce, skinned and chopped
  Ground ginger 1 Teaspoon (Leveled)
  Plain flour 1⁄2 Pound
  Salt 1 Pinch
  Soft brown sugar 1 Pound
  Chopped mixed candied peel 1⁄2 Pound
  Mixed spice 1 Teaspoon (Leveled)
  Grated nutmeg 1 Teaspoon (Leveled)
  Breadcrumbs 1⁄2 Pound
  Shredded suet 10 Ounce, or finely chopped
  Eggs 6
  Stout 2 Fluid Ounce (1/2 Gill)
  Orange 1 , juiced
  Brandy 250 Milliliter (1 Wine Glass)
  Milk 1⁄2 Pint (Approximately)
Directions

Grease three 1-pt. pudding basins.
Prepare the dried fruit; stone and chop the raisins; chop the nuts.
Sift the flour, salt, spice, ginger and nutmeg into a mixing bowl.
Add the sugar, breadcrumbs, suet, fruit, nuts and candied peel.
Beat the eggs well and add to them the stout, orange juice and brandy, and stir this into the dry ingredients, adding enough milk to make the mixture of a soft dropping consistency.
Put into the basins.
Cover and boil steadily for 6-7 hr.
Take the puddings out of the water and cover them with a clean dry cloth and, when cold, store in a cool place until required.
When required, boil the puddings for 1 1/2 hr before serving.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Boiled
Dish: 
Pudding
Occasion: 
Christmas
Ingredient: 
Almond

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