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, .