Christmas Pudding #1
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Christmas Pudding #1
  Christmas    Pudding    Dessert  
Last updated 6/12/2012 1:16:17 AM. Recipe ID 46067. Report a problem with this recipe.
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      Title: Christmas pudding #1
 Categories: Dessert
      Yield: 8 Servings
 
      8 oz Chopped suet
      1 ts (heaped) mixed spice
    1/2 ts Grated nutmeg
    1/4 ts Ground cinnamon
      4 oz Self raising flour
      1 lb Soft brown sugar
      8 oz White breadcrumbs
      8 oz Sultanas (golden raisins)
      8 oz Raisins
     20 oz Currants
      2 oz Chopped almonds
      2 oz Mixed chopped peel
      1    Orange; zest of
      1    Lemon; zest of
      1    Apple peeled; cored, finely
           -chopped
      4    Standard eggs
     10 oz (fl) stout (eg guiness; or
           -use a porter type stout)
      4 tb Rum (use a dark; well
           -flavoured one)

-------------------CUMBERLAND RUM BUTTER------------------------
      6 oz Unsalted butter
      6 oz Soft dark brown sugar
      6 tb Dark rum
 
  From: md_norma@pat.uwe.ac.uk (MD Norman)
  
  Date: Fri, 29 Oct 1993 10:40:56 GMT Now is the time to prepare your
  Christmas puddings. This is a traditional English recipe.
  
  Mix thoroughly the suet, flour, breadcrumbs, spices, and sugar.  Mix
  in the fruit, mixed peel, nuts, chopped apple then the zest.
  
  In a new bowl beat the eggs and add the stout and rum. Add to the dry
  ingredients, and stir VERY well ( it is best to use a very large
  bowl). Cover the bowl and leave overnight.
  
  Grease 2, 2 pint pudding basins and pack the mixture into them.
  Cover with greasproof paper and pudding cloths, tied on with string.
  Steam for 8 hours. Cool, and store in a dark, cool, dry cupboard. To
  reheat for eating, steam for 2 hours. Serve with Cumberland Rum
  Butter.
  
  Cumberland Rum Butter: Blend butter and sugar, add rum slowly, and mix
  well. Pack into molds for serving and chill. Remove from fridge just
  before serving.
  




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Recipe ID 46067 (Apr 03, 2005)

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