October 20 - National Brandied Fruit Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mrs Beeton's Rich Holiday Pudding
Categories: Desserts, Puddings, Nuts, Fruits, Booze
Yield: 4 Puddings

Fat for greasing
225 g Plain flour
pn Salt
1 ts Ground ginger
1 ts Mixed spice
1 ts Grated nutmeg
50 g Blanched almonds; chopped
400 g Soft dark brown sugar
225 g Shredded suet
225 g Sultanas
225 g Currants
200 g Seedless raisins
175 g Cut mixed peel
175 g Dried white breadcrumbs
6 Eggs
5 tb Stout
1 Orange; juice of
50 ml Brandy
125 ml Milk; or up to 250 ml

Grease four 600 ml puddingbasins. Three quarters fill four
saucepans, each deep enough to hold a single pudding, with
water.

Sift the flour, salt, ginger, mixed spice and nutmeg into
a very large mixing bowl. Add the almonds, sugar, suet,
dried fruit, peel and breadcrumbs.

In a second bowl combine the eggs, stout, orange juice,
brandy, and 125 ml of milk. Mix well. Stir the liquid
mixture into the dry ingredients, add more milk if
necessary to give a soft dropping consistency. Divide the
mixture between the four pudding basins, covering each
with greased greaseproof paper and a floured cloth or
foil. Secure with string.

Carefully lower the basins into the pans of boiling water.
Cover the pans and lower the heat so that the water is
kept at a steady simmer. Cook the puddings for 6 - 7
hours, topping up each pan with boiling water as required.
The pudding basins should be covered at all times with
boiling water.

To store, cover each pudding with a clean dry cloth, wrap
in greaseproof paper and store in a cool dry place until
required. To reheat, boil of steam each pudding for 1 1/2
to 2 hours. Serve with Brandy Butter or Brandy And Almond
Butter (separate recipes).

Each pudding will serve six.

STORING HOLIDAY PUDDING: The large quantity of sugar and
dried fruit together act as a preservative in Holiday
pudding. After cooking, make sure that the pudding is dry
and wrap it in clean paper, then place it in an airtight
container or seal it in a polythene bag. Foil may be used
as an outer covering, over the paper, but it should not
come into direct contact with the pudding as the fruit
acid causes it to break down and disintegrate into a
coarse foil powder which ruins the surface of the pudding.
Kept in a cool, dry place, Holiday puddings will remain
excellent for up to a year. 'Feed' it occasionally with a
little brandy.

PRESSURE COOKER TIP: pour 1.5 litres of boiling water into
the pressure cooker. Stand one pudding on the trivet and
steam, without weights, for 20 minutes. Bring it to 15 lbs
pressure and cook for 1 3/4 hours. Allow pressure to
reduce slowly. To reheat, cook at 15 lb pressure for 20
minutes, reduce pressure slowly and serve.

Mrs Beeton's Book of Cookery & Household Management, (c)1991

Typed, but not tested, by Greg Mayman: Nov 1999

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* Origin: Prism bbs (1:261/38)