Grandma's Christmas Pudding

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.

• Ready In: 488 hrs
• Serves: 12

Ingredients

• 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

Directions

1. Combine the raisins, almonds, citron, apples, and brandy in a bowl, and allow to sit overnight.
2. The next day, preheat oven to 300°F.
3. Butter a 2-qt. pudding mold (or souffle dish).
4. 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.
5. 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.
6. To serve, loosen the side of the pudding with a knife and invert onto a serving platter.
7. Serve warm, with your favorite hard sauce. (There are several variations posted here on Zaar).