Preparation time: 20 minutes plus standing
Cooking time: 4 hours, then 1 hour before serving
This pudding is traditionally served at Christmas in Britain. It improves with keeping as it allows the mixture to mature.
1-1/2 cups all-purpose flour
Pinch of ground cloves
A slightly larger pinch of ground ginger
1 generous teaspoon grated nutmeg
1 generous teaspoon ground cinnamon
1/2 cup fresh white breadcrumbs
1/2 cup chopped suet
1/2 cup brown sugar
3/4 cup golden raisins
3/4 cup currants
3/4 cup raisins
3/4 cup chopped citron
3/4 cup chopped almonds
1 cup grated carrot
3/4 cup grated apple
2 eggs, beaten
Grated zest and juice of 1 small orange
2/3 cup Guinness
3 tablespoons brandy or rum, to flame (optional)
1. Sift the flour and spices into a large mixing bowl. Add the breadcrumbs, suet, brown sugar, dried fruit, chopped citron and almonds, and the carrot and apple. Stir well. Add the eggs, grated orange zest and juice, and Guinness. Mix together well. Cover and leave overnight in a cool, dry place.
2. Spoon into a lightly greased 2-quart pudding mold. Cover with buttered foil with a center pleat and steam in a saucepan of boiling water for 4 hours, checking the water level from time to time. Set the pudding, still in its mold, aside until it is completely cold. Remove it from the pudding mold, wrap it in wax paper and then foil, and store in a cool, dry place for up to 3 months.
3. To serve the pudding, unwrap it and re-steam it in the pudding mold for 1 hour. Tilt it out of the pudding mold and serve. To flame the pudding, warm the brandy or rum in a small saucepan. Pour the alcohol over the pudding and ignite immediately.
Over 60 Simple Recipes
for Elegant Home Cooking!
By Time Life Books, 2000
Color photos throughout
Recipe reprinted by permission.
This page created October 2000
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