- 12
Ingredients
- Serves 12
- RECIPE INGREDIENTS
- 1 lb golden raisins, chopped
- 1 lb dried currants
- 8 oz mixed candied citrus peel
- 1/2 cup brandy
- 1 lb butter
- 1/2 cup packed brown sugar
- 7 eggs, separated
- 1 cup all-purpose flour, sifted
- Pinch of salt
- 3 cups fresh bread crumbs
- 1/4 teaspoon grated fresh nutmeg
- 1 tablespoon ground cinnamon
- 2 teaspoons ground mace or allspice
- 1/4 cup light cream
- 1 1/2 cups Vanilla- or brandy-flavored custard, for serving
Preparation
Step 1
DIRECTIONS
Prepare the fruit and place in a bowl with 1/4 cup of the brandy. Allow to stand, covered, for at least 5 hours.
Cream the butter and brown sugar until light. Add the egg yolks, one at a time, beating well after each addition. Fold in the sifted flour, salt, breadcrumbs and spices alternately with the fruit. Stir in the cream and the remaining 1/4 cup of brandy. Pour into a large heat-proof pudding mold.
Put enough water in a saucepan large enough to hold the pudding mold, to come three-fourths of the way up the side of the mold, to come three-fourths of the way up the side of the mold and bring to a boil.
Lower the mold into boiling water and boil for 6 hours, continually adding boiling water to the pan to keep the water about three-fourths of the way up the mold. Remove the pudding and set aside for at least a week before serving.
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