Steamed Holiday Pudding
|All purpose flour||2 1⁄3 Cup (37.33 tbs)|
|Chopped suet||1 1⁄3 Cup (21.33 tbs)|
|Firmly packed brown sugar||1 1⁄3 Cup (21.33 tbs)|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Orange juice||2⁄3 Cup (10.67 tbs)|
|Water||2⁄3 Cup (10.67 tbs)|
|Chopped raisins||1 1⁄3 Cup (21.33 tbs)|
|Chopped mixed candied fruit||1 1⁄3 Cup (21.33 tbs)|
|Currants||1 1⁄3 Cup (21.33 tbs)|
|Chopped dried figs||2⁄3 Cup (10.67 tbs)|
|Hard sauce||1 Tablespoon|
Combine first 8 ingredients in a large bowl; mix well.
Add eggs, orange juice, and water; stir well.
Combine raisins, candied fruit, currants, and figs; add to flour mixture, stirring, well.
Spoon mixture into a greased 1 1/2-quart steamed pudding mold; cover tightly.
Place mold on a shallow rack in a large, deep kettle with enough boiling water to come two-thirds up the mold.
Cover kettle; steam pudding about 5 hours in continuously boiling water (replace water as needed).
Let pudding stand 5 minutes; Unmold and serve with hard sauce.