A Steamed Christmas Pudding is full of great fruit flavor, not to mention a rich historic tradition. Steamed puddings have been a favorite in Britain for nearly 1,000 years. Served usually at Christmas, they are a staple of holiday cookery. Delicious still.
The traditional ingredients include nutmeats, fruit and spices to make a rich, tasty dessert topped usually with brandy or rum based sauce and ignited.
- 1 Cup suet, finely chopped
- 1 Cup sugar
- 2 Cups bread crumbs, soft
- 1 Cup flour
- 2 eggs, well beaten
- 1 Cup milk
- 1/4 Cup orange juice
- 1 teaspoon cloves
- 2 teaspoons cinnamon
- 1 teaspoon mace
- 1/2 teaspoon salt
- 1 teaspoon soda
- 1 Cup raisins
- 1 Cup currants
- 1/2 Cup nuts, chopped (one of the following: walnuts, hazelnuts, pignoli - unchoppped, pistachios, cashews)
- 1/4 Cup orange rind, finely chopped
- 1/4 Cup lemon rind, finely chopped
- Mix the suet, sugar and bread crumbs together. Add eggs and beat. Sift together all the dry ingredients.
- Combine the raisins, currants, nuts and fruit peel and sprinkle with 1/2 cup of the sifted dry ingredients. Add orange juice to suet mixture; then add the milk and rest of dry ingredients alternately. Mix thoroughly. Stir in the fruits.
- Fill greased pudding molds about 1/2 full; cover tightly and steam for 3 hours.
- Serve with any desired pudding sauce.
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