Christmas Suet Pudding

19 ingredients
8 steps

Ingredients

  • 3/4 c. sifted flour
  • 1 tsp. salt
  • 3/4 tsp. baking soda
  • 1 tsp. grated nutmeg
  • 1/2 tsp. cinnamon
  • 1/2 tsp. mace
  • 1/2 tsp. cloves
  • 1 c. bread crumbs (fine)
  • 1/2 c. brandy
  • 1/2 c. white wine
  • 5 eggs, separated (set whites aside)
  • 3/4 c. brown sugar
  • 1/2 lb. or 2 1/4 c. suet, chopped fine
  • 1/2 lb. or 1 c. currants
  • 1/4 lb. or 1 c. citron (candied)
  • 1/4 lb. or 1/2 c. orange peel (candied)
  • 1/8 lb. or 1/3 c. lemon peel (candied)
  • 1/4 lb. or 1/2 c. pineapple (candied)
  • 1 c. blanched, chopped almonds

Directions

  1. 1
    Sift dry ingredients (first 7 ingredients) together.
  2. 2
    Mix together next 3 ingredients.
  3. 3
    Beat brown sugar with egg yolks and add suet.
  4. 4
    Add bread crumb mixture to egg mixture.
  5. 5
    Add all sifted ingredients, candied fruit and almonds together, then add to moistened mixture and mix well.
  6. 6
    Fold in beaten egg whites.
  7. 7
    Place in bag or container and steam 3 1/2 hours.
  8. 8
    This can be kept up to 8 weeks in refrigerator.

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