Prep 20 mins
Cook 12 hrs
I haven't made this yet. My Grandmother just gave this to me and I thought it looked really good. Note: This does take 12 hours to cook. Posted for Zaar World Tour 05.
- 4 ounces suet (shortening may be substituted)
- 2 ounces stoned raisins
- 3 eggs
- 3 ounces lemon marmalade
- 1 ounce cornflour or 1 ounce rice flour
- 1 lemon, zest of
- 3 ounces demerara sugar
- 4 ounces breadcrumbs (8 tbsp.)
- 1 pinch salt
- 1⁄4 cup orange juice
- 1⁄2 cup sugar
- 2 tablespoons lemon juice
- 1 cup boiling water
- 1⁄2 cup madeira wine
- 2 egg whites
- Mix the suet, breadcrumbs, cornflour and salt together.
- Add the grated lemon rind and sugar.
- grease the inside of a basin and press about half the raisins on to the greased surface.
- Beat the eggs and add with the remaining raisins to the mixture.
- Pour into the basin.
- Cover and boil for 12 hours.
- Madeira Sauce: Combine the wine & OJ and freeze until semi formed.
- Remove from freezer and set aside.
- Beat the egg whites until frothy & set aside.
- Combine the boiling water and sugar; stir until the sugar is dissolved.
- Pour the syrup slowly over the egg whites.
- Set the container of the combined egg whites & syrup into a pan of salted ice-water; stir until cold.
- Add the syrup to the wine.
- Note: This is alcoholic and not recommended for children. If you do wish to serve it for children, boil the wine first.
- Pour over the pudding to serve.
- To serve heated instead of chilled, do not freeze the wine & juice. Instead, combine it with the sugar water and bring to a boil. Then combine with the egg whites. Set the container of the combined egg whites & syrup into a pan of salted ice water; stir until cold. Slowly reheat until the desired temperature is reached.