| 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)
A Message from our Provider:
“Before you turn your back on Jesus, look at his.”