Title: Traditional Christmas Pudding with Brandy Sauce
Categories: Desserts, Bakery, Vegan, Pickell, Christmas
Yield: 8 Servings

8 oz Currants
4 oz Sultanas
4 oz Raisins
4 oz Chopped candied peel
1 oz Skinned & chopped almonds
4 oz Wholewheat flour
1/2 ts Salt
1/2 ts Grated nutmeg
1/2 ts Ground ginger
1 1/2 ts Mixed spice
8 oz Brown sugar
4 oz Wholewheat breadcrumbs
8 oz Vegetable suet
1 Lemon, juice & rind
1 tb Molasses
5 tb Water & rum mixed

Grease a 2 pint pudding basin & use a large saucepan to hold the basin.

Wash currants, sultanas & raisins in warm water & pat dry. Put fruit in
large bowl with candied peel & almonds. Sift flour, salt & spices into
bowl & add sugar, breadcrumbs & suet. Mix well then stir in lemon juice,
rind & molasses with enough of the water & rum mixture to make a soft
mixture. Turn into the basin, cover with waxed paper & aluminum foil & put
basin into pot. Pour enough water into the pot to reach halfway up the
side of the basin. Bring to a boil, cover saucepan & let pudding steam
gently for 4 hours, watching the water level & topping up with boiling
water if necessary.

When cooked, cool the pudding & store in a cool dry place for up to 2
months. Before serving, steam pudding agin for 3 hours. Turn out onto a
serving platter & flame with brandy if you desire.

**NOTE I divide the pudding in half & make 2 smaller puddings. Keeps up to
3 months in the fridge.

Eaten many times by Stu Pickell
Posted to MM-Recipes Digest V3 #313

Date: Fri, 15 Nov 1996 17:00:15 GMT

From: netdir@cyberspc.mb.ca (S.Pickell)