Steamed Brazil-nut Pudding
|Orange juice||1⁄2 Cup (8 tbs)|
|Pared chopped apple||1 Cup (16 tbs)|
|Seedless raisins||1 3⁄4 Cup (28 tbs)|
|Chopped candied citron||1⁄3 Cup (5.33 tbs)|
|Grated orange peel||1 Tablespoon|
|Eggs||2 , slightly beaten|
|Light molasses||1⁄2 Cup (8 tbs)|
|Coarsely chopped brazil nuts||1 Cup (16 tbs)|
|Suet||2 Ounce, coarsely ground (0.5 Cup)|
|Fine dry bread crumbs||1⁄2 Cup (8 tbs)|
|Sifted enriched flour||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Baking powder||1 Teaspoon|
Pour orange juice over fruits, peel; let stand 1 hour.
Combine eggs, molasses, nuts, suet, bread crumbs.
Sift together dry ingredients; blend into egg mixture.
Mix in fruits.
Pour into greased 1 1/2 quart mold with tight cover (or cover with foil; tie tightly).
Place on rack in deep kettle; pour in boiling water to half the depth of the mold.
Cover; steam 3 hours, adding more boiling water if needed.
Uncover pudding, place in moderate oven (350Â°) 10 minutes.
Cool 30 minutes; unmold.
Serve warm with Fluffy Hard Sauce .Or steam in pressure cooker at 10 to 15 pounds pressure.
Cover mold, exhaust, and steam, following manufacturer's directions.