Christmas Suet Pudding Recipe

Summary

Difficulty LevelEasyCourse
MethodDish
SpecialityMain Ingredient

Ingredients

 Sultanas10 Ounce
 Currants10 Ounce
 Raisins1⁄2 Pound
 Sweet almond2 Ounce, skinned and chopped
 Ground ginger1 Teaspoon (Leveled)
 Plain flour1⁄2 Pound
 Salt1 Pinch
 Soft brown sugar1 Pound
 Chopped mixed candied peel1⁄2 Pound
 Mixed spice1 Teaspoon (Leveled)
 Grated nutmeg1 Teaspoon (Leveled)
 Breadcrumbs1⁄2 Pound
 Shredded suet10 Ounce, or finely chopped
 Eggs6
 Stout2 Fluid Ounce (1/2 Gill)
 Orange1 , juiced
 Brandy250 Milliliter (1 Wine Glass)
 Milk1⁄2 Pint (Approximately)

Nutrition Facts

Serving size: Complete recipe

Calories 9028 Calories from Fat 2942

% Daily Value*

Total Fat 330 g507.3%

Saturated Fat 150.7 g753.6%

Trans Fat 0 g

Cholesterol 1292.9 mg

Sodium 2397.8 mg99.9%

Total Carbohydrates 1333 g444.3%

Dietary Fiber 78.7 g314.7%

Sugars 823.6 g

Protein 117 g233.7%

Vitamin A 62.9% Vitamin C 851.5%

Calcium 174.7% Iron 175.1%

*Based on a 2000 Calorie diet

Directions

Grease three 1-pt. pudding basins.
Prepare the dried fruit; stone and chop the raisins; chop the nuts.
Sift the flour, salt, spice, ginger and nutmeg into a mixing bowl.
Add the sugar, breadcrumbs, suet, fruit, nuts and candied peel.
Beat the eggs well and add to them the stout, orange juice and brandy, and stir this into the dry ingredients, adding enough milk to make the mixture of a soft dropping consistency.
Put into the basins.
Cover and boil steadily for 6-7 hr.
Take the puddings out of the water and cover them with a clean dry cloth and, when cold, store in a cool place until required.
When required, boil the puddings for 1 1/2 hr before serving.
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