Steamed Christmas Pudding

Ingredients

• 375 grams Raisins, seeded and chopped (About ¾ lb. Adjust to preference.)
• 375 grams Currants (About ¾ lb. Adjust to preference.)
• 375 grams Suet, finely chopped (About ¾ lb. Use vegetable suet for a vegetarian option.)
• 285 grams Sugar (About 10 ozs. Use granulated or caster sugar.)
• 240 ml Molasses (About 1 cup. Use dark or light molasses depending on preference.)
• 85 grams Candied orange peel, finely chopped (About 3 ozs.)
• 1 teaspoon Grated nutmeg
• 1 teaspoon Mace
• 6 Eggs, well beaten (Large eggs.)
• 2 teaspoons Salt
• 2 tablespoons Flour, for dusting (All-purpose flour.)
• 0 as needed Water, for steaming

Instructions

1. 1In a large bowl, combine the raisins, currants, suet, sugar, candied orange peel, nutmeg, mace, and salt. Mix well to ensure even distribution.
2. 2Add the molasses and beaten eggs to the dry ingredients. Mix thoroughly until all ingredients are well combined.
3. 3Lay out a large square of unbleached cotton cloth (approximately 24x24 inches). Dust the cloth generously with flour.
4. 4Spoon the pudding mixture into the center of the floured cloth. Gather the edges of the cloth together and tie securely with kitchen twine, leaving some space to allow the pudding to swell during cooking. Ensure the knot is tight to prevent water from entering.
5. 5Plunge the wrapped pudding into a large kettle of boiling water. Ensure the pudding is completely immersed in water throughout the cooking process. You may need to weigh it down with a plate or heat-safe object. Cook for 5 hours, replenishing the water as needed to maintain the water level.
6. 6Carefully remove the pudding from the water and let it cool completely before unwrapping. Serve warm or cold, with custard, cream, or brandy butter.