Christmas pudding #1

Yield: 8 Servings

Measure Ingredient
8 ounces Chopped suet
1 teaspoon (heaped) mixed spice
½ teaspoon Grated nutmeg
¼ teaspoon Ground cinnamon
4 ounces Self raising flour
1 pounds Soft brown sugar
8 ounces White breadcrumbs
8 ounces Sultanas (golden raisins)
8 ounces Raisins
20 ounces Currants
2 ounces Chopped almonds
2 ounces Mixed chopped peel
1 \N Orange; zest of
1 \N Lemon; zest of
1 \N Apple peeled; cored, finely chopped
4 \N Standard eggs
10 ounces (fl) stout (eg guiness; or use a porter type stout)
4 tablespoons Rum (use a dark; well flavoured one)
6 ounces Unsalted butter
6 ounces Soft dark brown sugar
6 tablespoons Dark rum

CUMBERLAND RUM BUTTER

From: md_norma@... (MD Norman)

Date: Fri, 29 Oct 1993 10:40:56 GMT Now is the time to prepare your Christmas puddings. This is a traditional English recipe.

Mix thoroughly the suet, flour, breadcrumbs, spices, and sugar. Mix in the fruit, mixed peel, nuts, chopped apple then the zest.

In a new bowl beat the eggs and add the stout and rum. Add to the dry ingredients, and stir VERY well ( it is best to use a very large bowl).

Cover the bowl and leave overnight.

Grease 2, 2 pint pudding basins and pack the mixture into them. Cover with greasproof paper and pudding cloths, tied on with string. Steam for 8 hours. Cool, and store in a dark, cool, dry cupboard. To reheat for eating, steam for 2 hours. Serve with Cumberland Rum Butter.

Cumberland Rum Butter: Blend butter and sugar, add rum slowly, and mix well. Pack into molds for serving and chill. Remove from fridge just before serving.

REC.FOOD.RECIPES ARCHIVES

/DESSERTS

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .

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