1/2 lb. dark molasses sugar
14 oz. fresh white breadcrumbs
1/2 lb. shredded beef suet
1/2 teaspoon salt
1 teaspoon mixed spice
3/4 lb. sultanas
3/4 lb. raisins
1/2 lb. currants
4 oz. chopped candied peel
2 oz. finely chopped blanched almonds
2 large cooking apples, peeled, cored and finely chopped
Finely grated rind and juice of 1/2 lemon
2 medium eggs, beaten
1/2 pint Guinness or milk stout
1. Mix together dry ingredients, dried fruit, candied peel and chopped almonds in large bowl. Add apples with lemon rind and juice, eggs and Guinness. Stir well, to a soft consistency.
2. Pour mixture into two greased 1 1/2 pint pudding basins. Cover tops of puddings with greaseproof paper, then with aluminium foil. Tie string around the rim. Leave overnight.
3. Place basins in a large pan of boiling water, and boil for 7 hours topping up water level from time to time during cooking.
4. Remove basins carefully from pan and leave until cold, then cover with fresh greaseproof paper, before storing.
5. Warm before serving. Serve with Brandy butter, fresh cream or Custard.
|submitted by Gary Thomas, a professional composer, arranger, trumpet player and certified teacher of the Alexander Technique, who lives with his wife Kirsten, a flute player, and their 2 dogs in Los Angeles. Gary is originally from Bristol, England, U.K., where he would terrorize many a Christmas dinner pulling Christmas crackers to see which one had the loudest bang!|