Makes: 5 lbs (2.25 kg)
A very rich and delicious tradition "Old Country" dessert at Christmas. Serve hot with home made vanilla ice cream or Hard Sauce or Spice Sauce. A little bit goes a very long way.
Ingredients:
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2 C. Flour |
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2 C. Suet finely chopped |
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1 C. Apple finely chopped |
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1 1/4 C. Potatoes - grated |
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2 1/2 C. Carrots grated |
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1/2 C. Sherry or Grape juice |
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2 C. Seedless Raisins |
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1 C. Sugar |
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1 3/4 C. Citron or Mixed peel chopped |
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1 3/4 C. Currants |
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1/2 Tsp. Fresh Ground Nutmeg |
Method:Mix and stir ingredients thoroughly and put into buttered 6 inch diameter molds, filling about 3/4 full. Cover tightly with greased paper and lid, or heavy wrapping paper (butcher's paper) tied down securely with string. Steam for 4 hours. Remove from molds and allow to cool. Wrap and store. This pudding will keep well for 3 months and will be richer and better the second time it is heated. To heat put back in original molds and steam for 1-2 hours. If storing longer than 3 months wrap well and freeze. If a richer pudding is wanted add more fruit and 2 well beaten eggs as well as an extra 1/2 C. flour. |