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