Christmas Pudding Dorchester
- Total Time
- 6 hours' steaming, plus 3 days' resting
- Rating
- Comments
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Ingredients
- 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)
Nutritional analysis per serving (10 servings)
698 calories; 25 grams fat; 13 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 106 grams carbohydrates; 5 grams dietary fiber; 71 grams sugars; 9 grams protein; 576 milligrams sodium
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