Christmas pudding #1
8 Servings
Ingredients
| Quantity | 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 | Orange; zest of | |
| 1 | Lemon; zest of | |
| 1 | Apple peeled; cored, finely chopped | |
| 4 | 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 |
Directions
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.
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/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .