Christmas Pudding Dorchester
Published December 18, 1982
- Total Time
- 6 hours' steaming, plus 3 days' resting
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Ingredients
6 ounces flour
Salt to taste
1 teaspoon spice mixture, mace, nutmeg, cinnamon
6 ounces bread crumbs
½ pound diced suet
6 ounces brown sugar
½ pound sultana grapes
½ pound currants
½ pound raisins
1 ½ ounces stoned prunes
½ pound mixed citrus peel
3 ounces apples, grated
Juice from ½ lemon
Juice from ½ orange
3 eggs
1 ½ ounces crystallized ginger
1 ounce ground almonds
¼ pint stout
¼ pint beer
⅛ pint milk
¼ pint alcohol (rum, brandy, sherry or Madeira)
Nutritional analysis per serving (8 to 10 servings)
107 grams carbs; 64 milligrams cholesterol; 700 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 13 grams saturated fat; 25 grams fat; 5 grams fiber; 579 milligrams sodium; 9 grams protein; 71 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sieve into a large bowl the flour, salt and spice mixture. Add bread crumbs, suet, sugar, fruit and peel. Mix thoroughly.
- Step 2
Add grated apple, lemon and orange juice, eggs and remainder of ingredients. Stir thoroughly and allow to rest for three days.
- Step 3
Stir again, then place mixture into greased bowls. Place bowls into one inch of boiling water in a saucepan. Cover with lid. Steam for six hours. Mixture should yield six small puddings. Store at room temperature for two months or a minimum of several weeks.
Private Notes