Steamed Christmas Pudding
Ingredients
4 ounces dark raisins
4 ounces sultanas
6 ounces currants
2 ounces chopped candied peel
2 ounces flaked almonds
2 ounces plain flour
4 ounces soft brown sugar
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp grated nutmeg
16 ounces shredded beef suet
2 ounces fresh breadcrumbs
3 eggs
1/2 pint milk
3 tablespoons sherry or brandy
Brandied butter (recipe follows)

Method
Grease 2-pint basin. Combine raisins, sultanas, currents, peel and almonds
in large bowl. Mix flour, brown sugar, salt, cinnamon and nutmeg and
sprinkle over fruit. Mix until well combined. Add suet and breadcrumbs and
toss to mix well. Whisk eggs, milk and sherry. Pour over mixture and stir
until moist batter forms. Pile batter into prepared basin. Cover with
doubled greaseproof paper and foil. Tie foil tightly to basin with string.
Place basin on rack in large saucepot. Pour in enough boiling water to
come about 2/3 of the way up the side of the basin. Steam 6 hours or until
skewer inserted in centre comes out clean, adding more boiling water to
pot as necessary to maintain water level. Remove pudding from pot,
uncover, and leave to cool completely. Store tightly covered in cool
place. To serve, cover pudding with doubled greaseproof paper and steam 4
hours. Serve with Brandied Butter.

Brandied Butter
Ingredients
4 ounces butter, softened
8 ounces icing sugar
2 tablespoons brandy
1 tablespoon finely grated orange zest

Method
Cream butter and sugar until light and fluffy. Add brandy and orange rind;
stir until well mixed and smooth. Chill well. Serve with hot pudding.

Makes 1/2pint.

Serves 6

Smith, W. 1981. Puddings and Deserts. England: Galley Press.

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