Ingredients
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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
Preparation
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Combine the raisins, almonds, citron, apples, and brandy in a bowl, and allow to sit overnight.
The next day, preheat oven to 300\u00b0F.
Butter a 2-qt. pudding mold (or souffle dish).
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.
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.
To serve, loosen the side of the pudding with a knife and invert onto a serving platter.
Serve warm, with your favorite hard sauce. (There are several variations posted here on Zaar).
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