|Flour||1 1/2 Cup (24 tbs) , divided|
|Raisins||2 Cup (32 tbs)|
|Chopped dates||2 Cup (32 tbs)|
|Fresh bread crumbs||3|
|Tart apples||7 , cored, peeled, chopped|
|Ground blanched almonds||1/2 Cup (8 tbs)|
|Brown sugar||1 Cup (16 tbs)|
|Ground cloves||1/2 Teaspoon|
|Cognac||1/2 Cup (8 tbs)|
|Eggs||6 , slightly whipped|
|Cognac||1 Tablespoon (extra)|
1)On a board, chop the suet finely and mix with 1/2 cup flour.
2)Dust the raisins and dates with the flour too, and add these to suet as well.
3)Now toss in the breadcrumbs.
4)In a bowl, grate the rinds of Orange and Lemon and squeeze the juice.
5)In a bowl, add suet mix. Add the juice and peel of lemon and oranges to suet mixture.
6)Add remaining apples,nuts, spices,salt,brown sugar and flour.mix well.
7)Now pour the Cognac and store in refrigerator until ready to cook.It can be stored upto 2 weeks.
8)Each day add 1/4 cup of cognac to steep the suet mixture well.
9)On the last day, add the eggs and mix well.
10)Now take a 1 quart glass and line with brown paper.
11)Add 1/2 the mixture and cover with plastic wrap.
12) On HIGH(9) cook for upto 15 minutes or till set in the center.
13) Once cooked, remove and cool. can be stored in refrigerator.
14) REHEAT(8) for 3 minutes and warm some cognac for 20 seconds.
15)Pour some Cognac and set aflame before serving.