English Pudding

Name: English Pudding
Ingredients: 1 pound raisins; 1 pound currants; 1 pound golden raisins; 1 pound bread crumbs; 1 pound brown sugar; 8 ounces suet; 4 ounces mixed candied citrus peel; 4 ounces glace cherries, chopped; 4 ounces almonds, chopped; 1 lemon, grate rind; 1 orange, grate rind; 1 carrot, peeled and grated; 1 apple, peeled and grated; 2 tablespoons ground almonds; 1 tablespoon all-purpose flour; 1 teaspoon mixed spice; Pinch salt; 6 to 8 eggs; 5 ounces maple syrup; 10 ounces stout beer (bottle) or dark beer (recommended: Guinness); 5 ounces brandy; 5 ounces sherry; 3 tablespoons confectioners' sugar, sifted; 2 sticks butter; 1/4 cup sugar; 3 tablespoons brandy; 1/4 cup cognac

27 ingredients

14 steps

Ingredients

1 pound raisins
1 pound currants
1 pound golden raisins
1 pound bread crumbs
1 pound brown sugar
8 ounces suet
4 ounces mixed candied citrus peel
4 ounces glace cherries, chopped
4 ounces almonds, chopped
1 lemon, grate rind
1 orange, grate rind
1 carrot, peeled and grated
1 apple, peeled and grated
2 tablespoons ground almonds
1 tablespoon all-purpose flour
1 teaspoon mixed spice
Pinch salt
6 to 8 eggs
5 ounces maple syrup
10 ounces stout beer (bottle) or dark beer (recommended: Guinness)
5 ounces brandy
5 ounces sherry
3 tablespoons confectioners' sugar, sifted
2 sticks butter
1/4 cup sugar
3 tablespoons brandy
1/4 cup cognac

Directions

1

In a large bowl, mix fruits and dry ingredients first.
2

Then mix with lightly beaten eggs and liquids.
3

Grease the bottom of a bowl large enough to hold pudding and press mixture into it.
4

Place waxed paper over the top and then foil over that, crimping it around the edges to keep firm.
5

Either steam for 2 hours in pressure cooker with about 2 inches water or put in pan with water on the stove and steam for 4 hours.
6

Keep checking water in pan to prevent burning.
7

Store well wrapped for 3 to 4 months.
8

To make the brandy cream, add butter, sugar and brandy in a stand mixer and mix on high speed for 1 to 2 minutes.
9

Steam for 1 hour before serving, then release the pudding mold into the center of a plate.
10

Sprinkle confectioners' sugar.
11

Warm 1/4 cup of cognac in a small pot.
12

Cup the cognac in a large basting spoon until it flames, then pour the cognac over the pudding.
13

Top with a dollop of the brandy cream.
14

Slice and serve.