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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This recipe is an adaptation of a recipe in Beeton's Book of Household Management. I have simplified it and reduced it to more manageable proportions. Time to prepare and cook, as well as the number of servings are all guesswork. Ingredients:
1 cup brown sugar |
1 cup breadcrumbs, bread raspings sound like dry bread crumbs |
4 eggs |
1/2 cup butter, originally 1 c beef suet |
3/4 cup muscatel raisins, golden raisins might be an acceptable substitute |
7/8 cup currants |
1/2 cup sultana raisin, the total for the muscatels, currents, and sultanas is 1 1/2 pound, mix and match as desired |
1 1/2 ounces candied peel, i plan to use 'that stuff they sell in tubs at christmastime to make fruitcakes with. |
1/2 lemon, zest of, only, grated |
1 1/2 teaspoons nutmeg |
1 1/2 teaspoons cinnamon |
2 tablespoons brandy |
Directions:
1. Mix brown sugar, bread crumbs, eggs and soft butter well.
2. Add remaining ingredients one by one, mixing well after each addition.
3. Tie up in a clean new buttered and floured pudding cloth OR place into buttered pudding mold(s) with cloth tied over top.
4. Boil (in a cloth) OR steam (in molds). Original recipe, four times this size, was to boil for four hours. Time should be shorter for a smaller amount.
5. Serve with Brandy Sauce.
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