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Christmas Suet Pudding Recipe
|Sweet almond||2 Ounce, skinned and chopped|
|Ground ginger||1 Teaspoon (Leveled)|
|Plain flour||1⁄2 Pound|
|Soft brown sugar||1 Pound|
|Chopped mixed candied peel||1⁄2 Pound|
|Mixed spice||1 Teaspoon (Leveled)|
|Grated nutmeg||1 Teaspoon (Leveled)|
|Shredded suet||10 Ounce, or finely chopped|
|Stout||2 Fluid Ounce (1/2 Gill)|
|Orange||1 , juiced|
|Brandy||250 Milliliter (1 Wine Glass)|
|Milk||1⁄2 Pint (Approximately)|
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
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.