Serving Size: 12
Preparation Time: 4:00
Liberally grease a 2 quart pudding mold with a tight fitting cover.
In a large bowl combine fruits, nuts, lemon peel, and 1/2 cup flour.
Sift the remaining flour with the soda, salt and spices.
In a small bowl with a rotary beater beat eggs well. Add to the fruit mixtures along with the sugar, suet, and molasses, buttermilk, 1/4 C. brandy, the bread crumbs, and the flour mixture until well combined.
Turn into a prepared mold; covered. Place the mold on a trivet in a large kettle; pour in enough boiling water to come halfway up the side of the mold; cover the kettle.
Steam the pudding for three hours. The water in the kettle should boil gently; add more water as needed.
Cool, uncovered, 10 minutes. Then unmold onto a wire rack: let it cool completely.
Wrap in a cheesecloth moistened with brandy; then wrap in plastic wrap and foil. It may be stored in the refrigerator for several weeks. This will improve the flavor.
To serve: Replace the pudding in the mold; cover and steam for about 50 minutes using the same method as directed above. It should be served piping hot.
Use 1/4 cup of brandy to flame the unmolded pudding. Serve with hard sauce. Serves 12. An extremely generous portion as it is very rich.
Cream the butter until light. Add the vanilla and confectioners sugar. Beat until smooth and fluffy. Makes 1-1/2 cups Serve softened at room temp. In England, dried fruits were called plums.
Notes: Janice was a student of mine who wanted to try an old recipe for Christmas. She made this one andserved it at thelast class party. I hope it will grace your Christmas table for years to come.
Editor's note: When Steve wrote this recipe many years ago in the early days of the web, he put baking powder as one of the ingredients, but in the steps the recipe calls for "soda". Steve is no longer with us but we have taken the liberty to update the recipe to reflect baking soda instead of baking powder in the ingredients.
© 1995, Steve K. Holzinger. All rights reserved.
This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.
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