|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)|
|2 ounces||Chopped almonds|
|2 ounces||Mixed chopped peel|
|1||Orange; zest of|
|1||Lemon; zest of|
|1||Apple peeled; cored, finely chopped|
|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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .
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