cat lover
11-24-2006, 07:05 PM
1 cup self-rising flour
1 tsp ground allspice
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground nutmeg
1/2 tsp ground cloves
8 ounces suet, shredded, or cold butter, cut up
2 cups fresh white bread crumbs
1-1/4 cups firmly packed brown sugar
1 cup shredded carrots
1 cup shredded apples
2 cups dark raisins
1-1/2 cups dried currants
1-1/2 cups golden raisins
2/3 cup mixed candied peel
1/2 cup walnuts, chopped
1/2 cup sliced almonds
1 tsp grated orange peel
1/2 tsp grated lemon peel
4 large eggs, beaten
1/4 cup molasses
1 cup brandy, divided
1/4 cup fresh orange juice
2 tbsp fresh lemon juice
Boiling water
Grease two 1-1/2-quart pudding molds with lids or ovenproof mixing bowls. Sift together flour, allspice, cinnamon, salt, nutmeg, and cloves into a large bowl. Add suet, bread crumbs, brown sugar, carrots, apples, dark raisins, currants, golden raisins, candied peel, walnuts, almonds, orange peel, and lemon peel and stir till well combined. Stir in eggs. Bring molasses, 3/4 cup of the brandy, orange, and lemon juices to a simmer in small saucepan and stir into batter. Pour half the batter into each mold or bowl. If using molds, clamp on lids. If using bowls, cover each with double thickness of buttered waxed paper, then foil. Tie string around edge of each bowl to secure. Place cake rack in each of 2 pots large enough to fit molds. Place each mold on rack. Pour in enough boiling water to reach three quarters of the way up side of mold. Cover and steam puddings over medium heat 5 to 6 hours, adding boiling water as necessary to maintain water level. Cool to room temperature. Warm remaining 1/4 cup brandy in small saucepan. Pour the brandy over pudding, then carefully ignite. When flames die down, serve pudding with sweetened whipped cream. Makes 12 servings each.
Make Ahead Directions Assemble and steam puddings. Cool. Remove from molds. Wrap and refrigerate up to 1 month. To reheat, steam 1 hour.
1 tsp ground allspice
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground nutmeg
1/2 tsp ground cloves
8 ounces suet, shredded, or cold butter, cut up
2 cups fresh white bread crumbs
1-1/4 cups firmly packed brown sugar
1 cup shredded carrots
1 cup shredded apples
2 cups dark raisins
1-1/2 cups dried currants
1-1/2 cups golden raisins
2/3 cup mixed candied peel
1/2 cup walnuts, chopped
1/2 cup sliced almonds
1 tsp grated orange peel
1/2 tsp grated lemon peel
4 large eggs, beaten
1/4 cup molasses
1 cup brandy, divided
1/4 cup fresh orange juice
2 tbsp fresh lemon juice
Boiling water
Grease two 1-1/2-quart pudding molds with lids or ovenproof mixing bowls. Sift together flour, allspice, cinnamon, salt, nutmeg, and cloves into a large bowl. Add suet, bread crumbs, brown sugar, carrots, apples, dark raisins, currants, golden raisins, candied peel, walnuts, almonds, orange peel, and lemon peel and stir till well combined. Stir in eggs. Bring molasses, 3/4 cup of the brandy, orange, and lemon juices to a simmer in small saucepan and stir into batter. Pour half the batter into each mold or bowl. If using molds, clamp on lids. If using bowls, cover each with double thickness of buttered waxed paper, then foil. Tie string around edge of each bowl to secure. Place cake rack in each of 2 pots large enough to fit molds. Place each mold on rack. Pour in enough boiling water to reach three quarters of the way up side of mold. Cover and steam puddings over medium heat 5 to 6 hours, adding boiling water as necessary to maintain water level. Cool to room temperature. Warm remaining 1/4 cup brandy in small saucepan. Pour the brandy over pudding, then carefully ignite. When flames die down, serve pudding with sweetened whipped cream. Makes 12 servings each.
Make Ahead Directions Assemble and steam puddings. Cool. Remove from molds. Wrap and refrigerate up to 1 month. To reheat, steam 1 hour.