Prep 480 hrs
Cook 8 hrs
Grandma made this pudding for the holidays. I never cared for it, but my dad loved it! This takes two days, and will tie up your oven for 7-8 hours! NOTE: This uses beef suet as an ingredient. Don't know of any substitute for it.
- 1 1⁄2 lbs raisins
- 1⁄2 cup almonds, chopped
- 2 ounces candied citron peel, finely chopped
- 2 cups apples, finely diced
- 1 cup brandy
- 1 1⁄2 cups dry breadcrumbs
- 1 cup suet, finely chopped
- 1⁄2 cup sugar
- 1 cup molasses
- 3 eggs
- 1⁄4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1⁄2 teaspoon ground allspice
- 1⁄2 teaspoon ground cloves
- 2 teaspoons lemon rind, grated
- Combine the raisins, almonds, citron, apples, and brandy in a bowl, and allow to sit overnight.
- The next day, preheat oven to 300°F.
- Butter a 2-qt. pudding mold (or souffle dish).
- Combine the fruit mixture with the remaining ingredients, one at a time. Mix well, and turn into pudding mold and cover tightly with parchment paper secured with cotton string.
- Place a large roasting pan in oven on center rack. Place mold in pan and fill roasting pan with boiling water, halfway up sides of mold. Steam 7 to 8 hours, adding more water if necessary.
- To serve, loosen the side of the pudding with a knife and invert onto a serving platter.
- Serve warm, with your favorite hard sauce. (There are several variations posted here on Zaar).