Recipe by coconut eater
Our family favourite - it has been steamed for 3 generations since the early 20th century. A truly lovely 'Christmas Pudding' or for any time when you want a warm filling treat! NO FATS.
- 1 lb breadcrumbs
- 1 lb sugar (DEMERARA, CASTER OR GRANULATED)
- 4 ounces of blanched sliced almonds
- 2 1⁄4 lbs dried fruit (the original called for 8 OUNCES SULTANAS, 8 OUNCES RAISINS, 1 POUND CURRANTS 4 OUNCES MIXED PEEL, I)
- 5 large eggs or 6 medium eggs (total weight about 1 pound in shells)
- 1⁄2 cup your favorite liqueur (e.g 4 fluid ounces of RUM, which helps to PRESERVE the pudding BUT you can use ANY non-alcoholic flu)
- 1 pinch salt
Directions See How It's Made
- Mix together all dry ingredients in a big mixing bowl.
- Beat eggs together in a separate bowl.
- Add rum or other liquid to eggs.
- Beat together.
- Pour this liquid onto the dry ingredients in the large bowl.
- Mix well together with a large spoon.
- Grease the insides of the 3 bowls- 3'2 pound bowls'.
- Divide the prepared mixture and place the 5 and a half pounds of prepared mixture into the 3 bowls.
- Take greaseproof paper (or waxed paper) and grease with oil or butter (or chosen grease) and make 3 greased, pleated, lids to place on 3 bowls (such as ovenware'Pyrex'- or similar- bowls).
- Tie the lids in place with cooking string (or elastic bands- ask at cook shops) STEAM the puddings in 3 steamers for 3 to 4 hours.
- Can be kept in the refrigerator for some days (traditionally can be matured) but can be eaten straight away.
- If it is to be reheated, the pudding can be steamed for a couple of hours.
- Traditionally served HOT, by itself, with cream or sweet white sauce (with or without the addition of brandy, rum etc).