Steamed Christmas Pudding
- 1/4 cup chopped suet
2 tablespoons pared, chopped apple
2 tablespoons chopped candied orange peel
2 tablespoons candied lemon peel
2/3 cups chopped citron
1 1/2 cups raisins
1 cup currants
2 cups dry bread crumbs
3 teaspoons cinnamon
1 1/2 teaspoons ginger
1/4 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon salt
1 cup sugar
1/3 cup raspberry preserves
4 eggs
2 tablespoons milk
3/4 cup brandy
1/3 cup dry white wine
Boiling water
- In a large bowl combine suet, fruits, bread crumbs, spices, salt, sugar, and preserves.
- With an egg beater beat eggs until foamy.
- Stir in milk, brandy and wine.
- Fold egg mixture into fruit mixture, combining well.
- Turn batter into a well greased two quart pudding mold with tight fitting cover.
- Place mold on trivet in a large kettle.
- Pour in enough boiling water to come halfway up the side of the mold.
- Cover kettle and steam pudding four hours (water in kettle should boil gently, add more water if needed).
- Remove pudding to rack and let cool five minutes, invert on serving plate, lift off mold.
This pudding can be made at least one month before Christmas. It comes from Ms. Marple’s website, which is no longer found.
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