Christmas Pudding Dorchester

Name: Christmas Pudding Dorchester
Total time: 3 d 6 h
Yield: 8 - 10 servings
Cuisine: british
Ingredients: 6 ounces flour; Salt to taste; 1 teaspoon spice mixture, mace, nutmeg, cinnamon; 6 ounces bread crumbs; 1/2 pound diced suet; 6 ounces brown sugar; 1/2 pound sultana grapes; 1/2 pound currants; 1/2 pound raisins; 1 1/2 ounces stoned prunes; 1/2 pound mixed citrus peel; 3 ounces apples, grated; Juice from 1/2 lemon; Juice from 1/2 orange; 3 eggs; 1 1/2 ounces crystallized ginger; 1 ounce ground almonds; 1/4 pint stout; 1/4 pint beer; 1/8 pint milk; 1/4 pint alcohol (rum, brandy, sherry or Madeira)

By Fred Ferretti

Total Time: 6 hours' steaming, plus 3 days' resting
Rating: 4(19)
Comments: Read comments

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Ingredients

Yield:8 - 10 servings

6ounces flour
Salt to taste
1teaspoon spice mixture, mace, nutmeg, cinnamon
6ounces bread crumbs
½pound diced suet
6ounces brown sugar
½pound sultana grapes
½pound currants
½pound raisins
1½ounces stoned prunes
½pound mixed citrus peel
3ounces apples, grated
Juice from ½ lemon
Juice from ½ orange
3eggs
1½ounces crystallized ginger
1ounce ground almonds
¼pint stout
¼pint beer
⅛pint milk
¼pint alcohol (rum, brandy, sherry or Madeira)

Ingredient Substitution Guide

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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.