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Christmas Pudding #1 desserts 8 oz chopped suet 1 teaspoon (heaped) mixed spice 1/2 teaspoon grated nutmeg 1/4 teaspoon ground cinnamon 4 oz self raising flour 1 lb soft brown sugar 8 oz white breadcrumbs 8 oz sultanas (golden raisins) 8 oz raisins 20 oz currants 2 oz chopped almonds 2 oz mixed chopped peel 1 orange; zest of 1 lemon; zest of 1 apple peeled; cored, finely chopped 4 standard eggs 10 oz (fl) stout (eg guiness; or use a porter type stou 4 tablespoon rum (use a dark; well flavoured one) ----CUMBERLAND RUM BUTTER---- 6 oz unsalted butter 6 oz soft dark brown sugar 6 tablespoon dark rum From: md_norma@pat.uwe.ac.uk (MD Norman) Date: Fri, 29 Oct 1993 10:40:56 GMT Now is the time to prepare your Christmas puddings. This is a traditional English recipe. Mix thoroughly the suet, flour, breadcrumbs, spices, and sugar. Mix in the fruit, mixed peel, nuts, chopped apple then the zest. In a new bowl beat the eggs and add the stout and rum. Add to the dry ingredients, and stir VERY well ( it is best to use a very large bowl). Cover the bowl and leave overnight. Grease 2, 2 pint pudding basins and pack the mixture into them. Cover with greasproof paper and pudding cloths, tied on with string. Steam for 8 hours. Cool, and store in a dark, cool, dry cupboard. To reheat for eating, steam for 2 hours. Serve with Cumberland Rum Butter. Cumberland Rum Butter: Blend butter and sugar, add rum slowly, and mix well. Pack into molds for serving and chill. Remove from fridge just before serving. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Yield: 8 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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