Grandma's Christmas Pudding |
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Prep Time: 28800 Minutes Cook Time: 480 Minutes |
Ready In: 29280 Minutes Servings: 12 |
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Grandma made this pudding for the holidays. I never cared for it, but my dad loved it! This takes two days, and will tie up your oven for 7-8 hours! NOTE: This uses beef suet as an ingredient. Don't know of any substitute for it. Ingredients:
1 1/2 lbs raisins |
1/2 cup almonds, chopped |
2 ounces candied citron peel, finely chopped |
2 cups apples, finely diced |
1 cup brandy |
1 1/2 cups dry breadcrumbs |
1 cup suet, finely chopped |
1/2 cup sugar |
1 cup molasses |
3 eggs |
1/4 cup all-purpose flour |
1 teaspoon ground cinnamon |
1 teaspoon salt |
1/2 teaspoon ground allspice |
1/2 teaspoon ground cloves |
2 teaspoons lemon rind, grated |
Directions:
1. Combine the raisins, almonds, citron, apples, and brandy in a bowl, and allow to sit overnight.
2. The next day, preheat oven to 300°F.
3. Butter a 2-qt. pudding mold (or souffle dish).
4. Combine the fruit mixture with the remaining ingredients, one at a time. Mix well, and turn into pudding mold and cover tightly with parchment paper secured with cotton string.
5. Place a large roasting pan in oven on center rack. Place mold in pan and fill roasting pan with boiling water, halfway up sides of mold. Steam 7 to 8 hours, adding more water if necessary.
6. To serve, loosen the side of the pudding with a knife and invert onto a serving platter.
7. Serve warm, with your favorite hard sauce. (There are several variations posted here on Zaar).
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