Christmas Suet Pudding
|Sweet almond||2 Ounce, skinned and chopped|
|Ground ginger||1 Teaspoon (Leveled)|
|Plain flour||1⁄2 Pound|
|Soft brown sugar||1 Pound|
|Chopped mixed candied peel||1⁄2 Pound|
|Mixed spice||1 Teaspoon (Leveled)|
|Grated nutmeg||1 Teaspoon (Leveled)|
|Shredded suet||10 Ounce, or finely chopped|
|Stout||2 Fluid Ounce (1/2 Gill)|
|Orange||1 , juiced|
|Brandy||250 Milliliter (1 Wine Glass)|
|Milk||1⁄2 Pint (Approximately)|
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.