Ingredients
- 8 ounces seedless raisins
- 8 ounces sultana grapes
- 8 ounces currants
- 2 ounces whole almonds, chopped
- 1 small wine glass of brandy or sherry
- 4 ounces flour
- Pinch of salt
- ½ teaspoon grated nutmeg
- 4 ounces bread crumbs
- 8 ounces finely chopped suet
- 8 ounces moistened brown sugar
- 4 ounces chopped candied fruit peel
- Grated rinds of two lemons
- 3 eggs
- 1 tablespoon of black treacle (molasses)
- ½ teaspoon mixed spices
- ¼ teaspoon cinnamon
- A little fresh milk, to moisten
8 – 10 servings
Preparation
To resteam for serving:
- Place bowl in one inch of boiling water in a saucepan. Cover and simmer for at least one hour.
- Remove bowl from saucepan and invert onto a warm dish, so that the pudding is freed from the bowl. Dust with a bit of sugar, pour some warm brandy over it, flame and serve with a brandy sauce (see page 22), brandy butter or with clotted Devonshire cream. (Whipped cream will substitute nicely.)
- Add fruit, almond and brandy (or sherry), mix and combine well. Beat eggs and stir them into the mixture. Add remaining ingredients and mix to a soft, dropping consistency, moistening with milk as needed.
- Place mixture in two greased two-pint bowls, cover each with greased paper that is twisted under the rims of bowls to seal it. Place covered bowls in low-pressure steamer or saucepan with one inch of boiling water, cover and steam for five or six hours.
7 hours' boiling
Dining and Cooking