- 1 pound golden raisins, chopped
- 1 pound dried currants
- 8 ounces mixed candied citrus peel
- 1/2 cup brandy, divided
- 1 pound butter
- 1/2 cup packed brown sugar
- 7 egg yolks
- 1 cup all-purpose flour, sifted
- Pinch of salt
- 3 cups fresh bread crumbs
- 1/4 teaspoon grated fresh nutmeg
- 1 tablespoon ground cinnamon
- 2 teaspoons ground mace or allspice
- 1/4 cup light cream
- 1 1/2 cups vanilla- or brandy-flavored custard, for serving
To prepare the fruit, place in a bowl with 1/4 cup of the brandy. Allow to stand, covered, for at least 5 hours.
Cream the butter and brown sugar until light. Add the egg yolks, one at a time, beating well after each addition. Fold in the sifted flour, salt, breadcrumbs and spices alternately with the fruit. Stir in the cream and the remaining 1/4 cup of brandy. Pour into a large heat-proof pudding mold.
Cover with 2 rounds each of waxed paper and then with aluminum foil. Tie the mold securely with string, by wrapping the string around the top of the mold and making a "handle" by tying more string across the top, tying each end onto the string wrapped around the top of the mold.
In a saucepan large enough to hold the pudding mold, add enough water to go three-fourths up the mold. Bring to a boil.
Lower the mold into boiling water and boil for 6 hours, continually adding boiling water to the pan to keep the water about three-fourths of the way up the mold. Remove the pudding and set aside for at least a week before serving.
Serve with vanilla- or brandy-flavored custard.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
792 calories; 37g total fat; 245mg cholesterol; 169mg sodium; 106g carbohydrates; 5g fiber; 11g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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