Total Time
6hrs 30mins
Prep 30 mins
Cook 6 hrs

From "More form the Sensitive Gourmet" by Antoinette Savil

Ingredients Nutrition

Directions

  1. Will make 1 large pudding (using a 2 litre pudding basin) or 2 medium puddings using (2 x 1 litre pudding basins).
  2. Generously oil a 2 litre or 2 x 1 litre pudding bowl(s).
  3. Put the dried fruit, almonds, breadcrumbs, suet and spices into a large bowl and mix together.
  4. Whilst the eggs until fluffy and thickened, then stir into the dry ingredients.
  5. Blend in the grated orange, the orange juice, the grated lemon and the spirits.
  6. The mixture should just drop off the spoon.
  7. Put the mixture into the greased pudding basin(s) and smooth over the top.
  8. Cover the basin with a layer of oiled foil, double folded in the centre and secure with string.
  9. Stand the basin on an inverted saucer or a piece of foil folded 4 times in a very large saucepan.
  10. Fill the saucepan to 3/4 of the way up with water, cover with a lid or foil and steam for 6 1/2 hours for a large pudding or 4 1/2 hours for a smaller one.
  11. Top up with boiling water whenever necessary.
  12. When cooked, lift the basin out of the pan and allow to cool.
  13. Store in a cool dark place.
  14. To reheat, replace the old foil with new foil and steam for 1 1/2 - 2 hours before serving.