Steamed Brazil-nut Pudding Recipe
Ingredients
| Orange juice | 1⁄2 Cup (8 tbs) | |
| Pared chopped apple | 1 Cup (16 tbs) | |
| Seedless raisins | 1 4⁄5 Cup (28 tbs) | |
| Chopped candied citron | 3⁄10 Cup (5.33 tbs) | |
| Grated orange peel | 1 Tablespoon | |
| Eggs | 2 , slightly beaten | |
| Light molasses | 1⁄2 Cup (8 tbs) | |
| Coarsely chopped brazil nuts | 1 Cup (16 tbs) | |
| Suet | 2 Ounce, coarsely ground (0.5 Cup) | |
| Fine dry bread crumbs | 1⁄2 Cup (8 tbs) | |
| Sifted enriched flour | 1⁄2 Cup (8 tbs) | |
| Sugar | 3⁄10 Cup (4 tbs) | |
| Baking powder | 1 Teaspoon | |
| Soda | 1⁄2 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Cinnamon | 1⁄2 Teaspoon | |
| Allspice | 3⁄10 Teaspoon | |
| Cloves | 3⁄10 Teaspoon |
Nutrition Facts
Serving size
Calories 429 Calories from Fat 194
% Daily Value*
Total Fat 23 g34.8%
Saturated Fat 7 g34.9%
Trans Fat 0 g
Cholesterol 46.2 mg15.4%
Sodium 248.5 mg10.4%
Total Carbohydrates 56 g18.6%
Dietary Fiber 4 g16%
Sugars 36.2 g
Protein 7 g13.7%
Vitamin A 1.8% Vitamin C 17.7%
Calcium 14.4% Iron 14.6%
*Based on a 2000 Calorie diet
Directions
Combine eggs, molasses, nuts, suet, bread crumbs.
Sift together dry ingredients; blend into egg mixture.
Mix in fruits.
Pour into greased 1 1/2 quart mold with tight cover (or cover with foil; tie tightly).
Place on rack in deep kettle; pour in boiling water to half the depth of the mold.
Cover; steam 3 hours, adding more boiling water if needed.
Uncover pudding, place in moderate oven (350°) 10 minutes.
Cool 30 minutes; unmold.
Serve warm with Fluffy Hard Sauce .Or steam in pressure cooker at 10 to 15 pounds pressure.
Cover mold, exhaust, and steam, following manufacturer's directions.
Chef
