Ingredients Jump to Instructions ↓

  1. 6 ozs. flour

  2. 6 ozs. stale bread crumbs

  3. 3/4 lb. raisins, seeded and cut in pieces

  4. 3/4 lb. currants

  5. 3/4 lb. suet, finely chopped

  6. 10 ozs. sugar

  7. 1 cup molasses

  8. 3 ozs. candied orange peel, finely cut 1 teaspoon grated nutmeg

  9. 1 teaspoon mace

  10. 6 eggs, well beaten

  11. 2 teaspoons salt

Instructions Jump to Ingredients ↑

  1. Instructions Mix ingredients in order given, turn into a thickly floured square of unbleached cotton cloth. Tie securely, leaving some space to allow the pudding to swell, and plunge into a kettle of boiling water. Cook five hours, allowing pudding to be immersed in water during the entire cooking. Serve with Hard and Liquid Sauce. Hard Sauce. Cream one-third cup butter; add gradually one cup brown sugar and two tablespoons brandy, drop by drop. Force through a pastry bag with rose tube, and garnish with green leaves and candied cherries. Liquid Sauce. Mix one-half cup sugar, one-half tablespoon corn-starch, and a few grains salt. Add gradually, while stirring constantly, one cup boiling water, and boil five minutes. Remove from fire, add one tablespoon lemon juice and two tablespoons brandy; then color with fruit red.


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