Ingredients Jump to Instructions ↓

  1. 2 c Currants (1/2 pound)

  2. -- loosely packed 1 1/2 c Golden and/or muscat raisins

  3. -- (1/2 pound) 1 1/2 c Candied fruit peels

  4. 1/4 c Cognac

  5. 2 c English walnuts (1/2 pound)

  6. -- finely chopped 2 c Good beef suet (1/2 pound)

  7. -- ground by butcher 1 c Sifted flour

  8. 1 ts Baking soda

  9. 1/2 ts Salt

  10. 1 ts Cinnamon

  11. 1/2 ts Mace

  12. 1/2 ts Nutmeg

  13. 1/2 c Blackberry jam or preserves

  14. 1 c Brown sugar

  15. 5 c Loosely packed fresh bread

  16. -crumbs -- from homemade-type bread 1/2 c Dry cocktail sherry

  17. 6 Egg yolks; well beaten

  18. 6 Egg whites; beaten stiff

  19. 3 To 4 tb. soft butter

  20. Brown sugar or flour Candied red cherries (opt.) -- for bottom of molds Additional brandy or other -liquor -- for ripening pudding --HARD SAUCE-- 1/2 c Butter; softened

  21. 2 1/2 c Sifted confectioners' sugar

  22. 1 tb Brandy

  23. Few drops cream; if needed --GARNISH-- Holly sprigs Candied fruit or angelica Brandy Combine the dried fruits and peels in a large bowl and sprinkle with cognac. Cover and place in the refrigerator overnight (or longer - in which case you may want to add more cognac). To the fruits in the large bowl, add nuts and suet. Resift flour with the baking soda, salt and spices; then sift over the fruit mixture while tossing and mixing with a wooden spoon to evenly distribute the dry ingredients. Stir in jam and brown sugar. Prepare the bread crumbs (use the food processor, removing crusts first if they are crusty and hard). Sprinkle bread crumbs into the sherry, mixing with a fork. Add to the fruit mixture. Add the beaten egg yolks; mix thoroughly. Last, fold in beaten egg whites. Prepare two pudding molds. This recipe makes enough for one 2-quart mold, and the remainder can be steamed in a coffee can - a 26-ounce can makes a round pudding about 3" tall. (You could make one huge pudding if you have a container.) Grease molds with butter and then sprinkle them with sugar or dust with flour. Arrange candied cherries in molds, if desired (cherries should be dusted with flour). Fill 2-quart mold no more than 2/3 full with batter. Cover pudding mold with its lid, fasten with clamps or tie on securely. For the coffee can, cover with its plastic lid, tie it on and wrap all with aluminum foil. (The plastic will split.) For a bowl without a lid, cover the top with layered waxed paper tied down securely, then do the same with aluminum foil. (Continued)


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