Christmas Pudding Dorchester

Ingredients

• 6 ounces flour
• Salt to taste
• 1 teaspoon spice mixture, mace, nutmeg, cinnamon
• 6 ounces bread crumbs
• ½ pound diced suet
• 6 ounces brown sugar
• ½ pound sultana grapes
• ½ pound currants
• ½ pound raisins
• 1 ½ ounces stoned prunes
• ½ pound mixed citrus peel
• 3 ounces apples, grated
• Juice from 1/2 lemon
• Juice from 1/2 orange
• 3 eggs
• 1 ½ ounces crystallized ginger
• 1 ounce ground almonds
• ¼ pint stout
• ¼ pint beer
• ⅛ pint milk
• ¼ pint alcohol (rum, brandy, sherry or Madeira)

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    811 calories; 32 grams fat; 16 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 115 grams carbohydrates; 5 grams dietary fiber; 69 grams sugars; 11 grams protein; 89 milligrams cholesterol; 255 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 – 10 servings

Preparation

1. Sieve into a large bowl the flour, salt and spice mixture. Add bread crumbs, suet, sugar, fruit and peel. Mix thoroughly.
2. Add grated apple, lemon and orange juice, eggs and remainder of ingredients. Stir thoroughly and allow to rest for three days.
3. Stir again, then place mixture into greased bowls. Place bowls into one inch of boiling water in a saucepan. Cover with lid. Steam for six hours. Mixture should yield six small puddings. Store at room temperature for two months or a minimum of several weeks.