Name: Irish Christmas Pudding
Ingredients: 1/2 c Currants; 1/2 c Sultana Raisins; chopped; 1/2 c Citron; chopped; 1/2 c Preserved Cherries; chopped; 2 c Brandy; divided; 3/4 c All-purpose Flour; 2 c Plain Bread Crumbs; 1 c Brown sugar; firmly packed; 1/4 c Suet; finely chopped; 1/2 ts Salt; 1/2 ts Ground Nutmeg; 1/2 ts Ground Allspice; 1/2 ts Ground Ginger; 1 c Almonds; chopped; 1 Baking Apple; peeled and grated; Rind and strained Juice of 2 Lemons; 4 lg Eggs; 1 c Stout or Apple Juice; 1 tb Butter

The person characterized by an angry heart has a propensity to make an idol of power, control, having their own way, or to be covetous. This person might find themselves making conscious and/or unconscious statements like, “I want respect or peace!” or “I can’t believe so and so!” A person who chooses not to deal with an angry heart may be characterized by bitterness, judgment toward others, discontentment, lack of joy, and strained relationships and/or continual conflict in relationships. Others might comment that their actions and attitude can be volatile, ungrateful, condemning, grouchy, intimidating, irritable or difficult.

Garrett Higbee

CATEGORY	CUISINE	TAG	YIELD
Eggs	Irish		1	servings

INGREDIENTS

1/2	c	Currants
1/2	c	Sultana Raisins; chopped
1/2	c	Citron; chopped
1/2	c	Preserved Cherries; chopped
2	c	Brandy; divided
3/4	c	All-purpose Flour
2	c	Plain Bread Crumbs
1	c	Brown sugar; firmly packed
1/4	c	Suet; finely chopped
1/2	ts	Salt
1/2	ts	Ground Nutmeg
1/2	ts	Ground Allspice
1/2	ts	Ground Ginger
1	c	Almonds; chopped
1		Baking Apple; peeled and grated
		Rind and strained Juice of 2 Lemons
4	lg	Eggs
1	c	Stout or Apple Juice
1	tb	Butter

INSTRUCTIONS

Blend together the currants, Sultanas, citron, and preserved cherries in a
glass bowl. Pour one cup of brandy over the dried fruits and let stand for
12 hours.
Mix together the flour, breadcrumbs, brown sugar, suet, salt, nutmeg,
allspice, and ginger in a large mixing bowl. Add the almonds, grated apple
and brandy-plumped fruit to the dry ingredients. Add the lemon rind and
fresh lemon juice and blend the mixture well.
In a separate mixing bowl, beat the eggs until frothy. Add the stout or
apple juice to the eggs, and blend the wet ingredients with the dry flour
mixture. Work the eggs and stout in a little at a time, blending well after
each addition.
Grease two 6-inch bowls with the butter. Pour the raw pudding mixture into
the prepared bowls until each is about two-thirds full. Top the bowls
either lightly floured muslin or with two layers of well-secured wax paper.
Place the bowls in one large kettle or two medium-sized separate kettles,
and add enough water to the kettles to rise up to about three-quarters of
the height of the bowls.
Bring the water to a boil over medium-high heat, then reduce the heat and
simmer for 5 to 6 hours, making sure to add water from time to time in
order to maintain the cooking height on the bowls.
Remove the bowls from the kettles, then remove the muslin or wax paper
covers. Allow the puddings to cool thoroughly before removing them from
their bowls.
Place the puddings on plates and pour the remaining one cup of brandy over
the top of each pudding filled plate. Allow the pudding to stand to soak in
the brandy.
Wrap the puddings in cheesecloth and place them in airtight containers.
Refrigerate the puddings in this manner for 2 to 3 weeks.
To serve the Irish pudding, place the pudding back into their original
cooking bowls. Simmer them in water, uncovered, for 2 or 3 hours. Remove
the puddings from the kettles again, and cover with a bit of brandy to
flame just before serving.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Dec 1, 1999, converted by MM_Buster v2.0l.

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