Ingredients
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1 1/4 c. flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground mace
1/4 tsp. ground cloves
1/2 tsp. salt
1 1/2 c. bread crumbs
2 c. shredded suet
1 1/2 c. dark brown sugar
1 c. dark raisins
1 c. large muscatel raisins or dark raisins
1 c. currants
1 c. chopped peel
3/4 c. walnuts
1/2 c. glaced cherries, halved
1 c. figs, chopped
1/2 c. honey
4 eggs, beaten
1/2 c. fruit juice, wine or brandy
1/2 to 2/3 c. milk
1/2 tsp. baking soda, dissolved in 1 Tbsp. water
2 apples, peeled and grated
2 carrots, peeled and grated
Preparation
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Use small can of beer to help with the mixing.
Mix ingredients in order given.
Well-grease bowls.
Fill bowls 2/3 full, then cover with wax paper and tinfoil.
Tie down with string.
Water level is 3/4 way up the bowl.
Boil for 5 hours. Keep on low fire.
Keep adding water; do not let dry boil.
After 5 hours, remove pudding from saucepan and uncover them.
Pour rum or brandy over the top slowly.
Re-wrap with clean wax paper and foil; re-tie.
Keep in cool place until needed.
Freezes well.
On the day to be used, boil on low for 2 hours.
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