2 c Brown raisins
1 c White raisins
1 c Currants
1 c Candied fruit mix; finely
-chopped
1 c Candied cherries; finely
-chopped
1 c Unsalted cashews; chopped
1 Apple; grated
1 Carrot; grated
1 tb Lemon peel; finely grated
1 tb Orange peel; finely grated
1 Lemon; juice of
1 Orange; juice of
1 ts Ground cardamom; roasted
1 ts Ground cloves; roasted
1 ts Nutmeg; grated
1 c Sherry
1 c Brandy
1 c Butter
1 c Brown sugar
6 Eggs
4 c Fresh breadcrumbs
2 c Flour
In a deep bowl, combine the fruit, nuts, peel, juices, spices,
sherry, and brandy. Cover tightly and leave overnight.
On the following day, cream the butter and sugar. Add eggs. Fold into
fruit mixture.
Fold in breadcrumbs and flour alternately.
Fill stainless steel pudding bowls with mixture to 2" from top and
cover each with 2 layers of parchment paper. Tie string around bowls
so they are watertight. Cover with tin foil to further seal.
Place bowls in saucepans filled with hot water up to about 1/4 of the
height of each bowl.
Steam puddings for 4 hours making sure that there is always enough
water in the pans to cook them but not boil over. Remove from heat
and cool.
Remove original paper and cover with fresh parchment. Seal with foil
and leave in a cool place.
On Christmas day, steam pudding for a further 2 hours and serve with
custard or brandy sauce.
Recipe by S.H. Fernando, riceandcurry.wordpress.com
