METHOD
Oil 2 medium pudding
tins or basins. Set aside.
Put dried fruits, candied
peel, almonds and suet in a large mixing bowl. Lightly dredge with 1/4
cup of flour.
Sift together remaining
1 cup flour and spices. Add to fruit mixture with sugar and grated apple.
Mix well.
Beat eggs until frothy.
Mix in citrus juices, buttermilk, ale or stout. Add to pudding mixture.
Mix well. Add bread crumbs and mix again.
Pour into molds, filling
each mold 3/4 full. (See note if using pudding basins.) Cover tightly
and steam for 6 hours. The water should not go off the boil. The water
may need replenishing. Be sure to add boiling water.
When finished, remove
pudding and let cool. Uncover. Pour brandy over cooled pudding. Cover
again and save in refrigerator for one month. When ready to serve, steam
again for one hour. Serve with hard sauce.
COVERING
A PUDDING BASIN - THE WAY IT WAS: Today we can get pudding molds in specialty stores, but our mothers frequently
used coffee cans or pudding basins. Should you want to try it their way,
here are the instructions.
Butter
a piece of heavy freezer paper. Cut a piece of foil the same size as the
freezer paper. Make
a one inch pleat across the top, and
place both on top of pudding basin with the foil on top. Tie securely
with string, forming a loop at one side. Tie again with another loop at the other side. The loops will
function as handles for easy removal from the water.
Serves 16.
This recipe from www.inmamaskitchen.com
Contributor: Alison
Binkerd for Debbie Farrell
back to dessert recipes for the holidays page
Happy Holiday Cooking
According
to Mrs. Beeton's Book of Household Management (1861), the pudding
should be topped with a sprig of holly when it is unmolded. Pour a glass
of brandy around the pudding, light the brandy, and bring it to the table
flaming
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