| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegan | Desserts, Bakery, Vegan, Pickell, Christmas | 8 | Servings |
INGREDIENTS
| 8 | oz | Currants |
| 4 | oz | Sultanas |
| 4 | oz | Raisins |
| 4 | oz | Chopped candied peel |
| 1 | oz | Skinned & chopped almonds |
| 4 | oz | Wholewheat flour |
| 1/2 | ts | Salt |
| 1/2 | ts | Grated nutmeg |
| 1/2 | ts | Ground ginger |
| 1 1/2 | ts | Mixed spice |
| 8 | oz | Brown sugar |
| 4 | oz | Wholewheat breadcrumbs |
| 8 | oz | Vegetable suet |
| 1 | Lemon, juice & rind | |
| 1 | tb | Molasses |
| 5 | tb | Water & rum mixed |
| 3 | months in the fridge. |
INSTRUCTIONS
Grease a 2 pint pudding basin & use a large saucepan to hold the basin. Wash currants, sultanas & raisins in warm water & pat dry. Put fruit in large bowl with candied peel & almonds. Sift flour, salt & spices into bowl & add sugar, breadcrumbs & suet. Mix well then stir in lemon juice, rind & molasses with enough of the water & rum mixture to make a soft mixture. Turn into the basin, cover with waxed paper & aluminum foil & put basin into pot. Pour enough water into the pot to reach halfway up the side of the basin. Bring to a boil, cover saucepan & let pudding steam gently for 4 hours, watching the water level & topping up with boiling water if necessary. When cooked, cool the pudding & store in a cool dry place for up to 2 months. Before serving, steam pudding agin for 3 hours. Turn out onto a serving platter & flame with brandy if you desire. **NOTE I divide the pudding in half & make 2 smaller puddings. Keeps up to Eaten many times by Stu Pickell Posted to MM-Recipes Digest V3 #313 Date: Fri, 15 Nov 1996 17:00:15 GMT From: netdir@cyberspc.mb.ca (S.Pickell)
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