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The crowning touch for Christmas dinner.
2 cups dark raisins
1 cup currants
7/8 cup ground almonds
1/2 cup chopped glazed cherries
1/2 cup cut mixed peel
4 glazed pineapple rings, chopped
1/2 cup medium coconut
1/2 cup all purpose flour
1 cup chopped beef suet
1 1/2 cups dry bread crumbs
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground ginger
3/4 cup all purpose flour
3 large eggs
3/4 cup milk
Serves 12 to 15
Measure first 8 ingredients in large bowl.
Stir well to coat fruit with flour.
Add next 9 ingredients.
Mix well.
Beat eggs in small mixing bowl until frothy.
Stir in milk.
Pour over fruit mixture.
Stir well until moistened.
Turn into greased 2 quart pudding pan.
Cover with double square greased foil, tying sides down with string.
Place in steamer with boiling water 2/3 way up pudding pan.
Steam, covered, for 3 hours adding more boiling water as needed to keep level up.
Serve with Rum Sauce or Pastel Hard Sauce.
2 cups dark raisins
1 cup currants
7/8 cup ground almonds
1/2 cup chopped glazed cherries
1/2 cup cut mixed peel
4 glazed pineapple rings, chopped
1/2 cup medium coconut
1/2 cup all purpose flour
1 cup chopped beef suet
1 1/2 cups dry bread crumbs
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground ginger
3/4 cup all purpose flour
3 large eggs
3/4 cup milk
Serves 12 to 15
Measure first 8 ingredients in large bowl.
Stir well to coat fruit with flour.
Add next 9 ingredients.
Mix well.
Beat eggs in small mixing bowl until frothy.
Stir in milk.
Pour over fruit mixture.
Stir well until moistened.
Turn into greased 2 quart pudding pan.
Cover with double square greased foil, tying sides down with string.
Place in steamer with boiling water 2/3 way up pudding pan.
Steam, covered, for 3 hours adding more boiling water as needed to keep level up.
Serve with Rum Sauce or Pastel Hard Sauce.
