- 1 cup dried currants
- 1 cup dried golden raisins
- 1 cup raisins
- 1 cup chopped dates
- 1 cup firmly packed dark brown sugar
- 1/2 cup grated beef suet (partially freeze before grating)
- 2 cups fresh bread crumbs
- 1 cup finely chopped almonds, walnuts or pecans
- 2/3 cup candied mixed peel
- 1 large tart apple, peeled and finely chopped
- 2 cups unbleached flour
- Finely grated peel of 1/2 lemon and 1/2 orange
- 2 Tbsp. lemon juice
- 1/2 cup milk
- 4 eggs, beaten
- Pinch each ground cloves and ginger
- 1/4 tsp. grated nutmeg
- 1/2 tsp. cinnamon
- pinch salt
- brandy
(I use a food processor for chopping and grating bread, nuts, peel,suet)
Mix all ingredients except brandy in a large bowl with 2 Tbsp. brandy. Pour the mixture into a greased 2-1/4 qt. heat-proof pudding mold or mixing bowl (s.s., pyrex, or stoneware), and cover with greased lid or aluminum foil, pleated in the middle to allow for expansion. Tie a string under the rim to seal and across the top to make a handle.
Place a trivet in the bottom of a large saucepan, pressure cooker, or stockpot. Place pudding in pan and add water to come 2/3 of the way up the side of the mold. Cover and cook in simmering water for about 6 hrs. Pour in more boiling water if necessary.
When the pudding is done and has cooled, pour about 3-4 Tbsp brandy over it and re-cover. (I remove mine from the mold and pour brandy over it and wrap with saran wrap and then foil.) Store in refrigerator AT LEAST 4 WEEKS and up to 8 weeks.
Reheat in original cooking mold or bowl by steaming as above for 1-2 hrs. (For single serving, heat slice in microwave with sauce.) Decorate with a sprig of holly, and flambe at the table with additional brandy. Serve with sauce.
WHISKEY SAUCE: In saucepan, mix together 1 beaten egg yolk, 1 small can Pet milk, 1 cup sugar, and 3/4 stick margarine or butter. Cook, stirring constantly, until thickened. Remove from heat. Let cool 20 minutes and add 1-2 jiggers of bourbon or brandy. Can be used immediately or can be refrigerated for 1 week.
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