RecipeNet "Traditional Holiday Pudding with Brandy Sauce"

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. . . DESSERTS

Traditional Holiday Pudding with Brandy Sauce
VN, SF

Yield: 8 servings

Ingredients

8 oz currants
4 oz sultanas
4 oz raisins
4 oz chopped candied peel
1 oz skinned & chopped almonds
4 oz whole wheat flour
1/2 tsp salt
1/2 tsp grated nutmeg
1/2 tsp ground ginger
1 1/2 tsp mixed spice
8 oz brown sugar
4 oz whole wheat breadcrumbs
8 oz vegetable suet
1 ea lemon, juice & rind
1 tbs molasses
5 tbs water & rum mixed

Directions

Grease a 2 pint pudding basin and use a large saucepan to hold the basin. Wash currants, sultanas and raisins in warm water and pat dry. Put fruit in large bowl with candied peel and almonds.

Sift flour, salt and spices into bowl and add sugar, breadcrumbs and suet. Mix well, then stir in lemon juice, rind and molasses with enough of the water and rum mixture to make a soft mixture. Turn into the basin, cover with waxed paper and aluminum foil, and put basin into pot. Pour enough water into the pot to reach halfway up the side of the basin. Bring to a boil. Cover saucepan and let pudding steam gently for 4 hours, watching the water level and topping up with boiling water if necessary.

When cooked, cool the pudding and store in a cool dry place for up to 2 months. Before serving, steam pudding again for 3 hours. Turn out onto a serving platter and flame with brandy if you desire. Keeps up to 3 months in the fridge.

This recipe has not been tested by RecipeNet staff or volunteers. If you tried this recipe we would appreciate your feedback.

Recipe published: Fall, 1999

Holiday Recipes

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