If you manage to get organised in time this pudding is best when made a couple of months beforehand and stored to mature. Maturing th...
If you manage to get organised in time this pudding is best when made a couple of months beforehand and stored to mature. Maturing the pudding gives it a much richer flavour and allows the brandy to work its magic on all the ingredients.
If you don't have the time to do this beforehand though it is still an excellent non-stodgy recipe and one that we are sure will become a family favourite each year.!
- 150g Breadcrumbs
- 150g Suet (If you can't get Suet then Lard will do as a substitute)
- 300g Raisins
- 25g Mixed Peel
- 100g Currants
- 50g Almonds (blanched)
- 1tsp salt
- 75g Brown Sugar
- 4 Eggs
- 30ml Brandy
INSTRUCTIONS
- Chop suet very finely, mix with breadcrumbs.
- Wash fruit, chop peel and almonds
- Mix all dry ingredients together
- Add the beaten eggs, brandy, and mix well.
- Pour mix into greased basin.
- Cover with greased baking paper and steam for 6 hours.
- After cooking, remove paper and cover with fresh greaseproof paper.
- Store in a cool, dry place
Serving:
Steam for 1 hour before eating, serve with brandy butter and egg custard
