Steamed Fruit Pudding

Ingredients

• 113 grams Currants (About 1/2 cup)
• 113 grams Dried Figs, finely chopped (About 1/2 cup)
• 57 grams Candied Citron, finely chopped (About 1/4 cup)
• 227 grams Beef Suet, finely chopped (About 1 cup)
• 59 ml Dry Red Wine and Brandy, mixed (About 1/4 cup, equal parts wine and brandy)
• 0.5 teaspoon Ground Nutmeg
• 0.75 teaspoon Ground Cinnamon
• 0.33 teaspoon Ground Clove
• 0.33 teaspoon Ground Mace
• 1.5 teaspoons Salt
• 2 cups Bread Crumbs
• 1 cup Milk
• 0.75 cup Granulated Sugar
• 3 large Eggs, separated
• 0.5 cup Raisins
• 2 tablespoons All-Purpose Flour (For dusting)

Instructions

1. 1Dust the currants, figs, and citron with flour. This helps prevent them from sinking to the bottom of the pudding during steaming.
2. 2In a large bowl, soak the bread crumbs in milk. Let stand until cool, about 15 minutes.
3. 3Add sugar and beaten egg yolks to the soaked bread crumbs. Mix well. Stir in the raisins, floured currants, figs, and citron.
4. 4Chop the suet finely. Cream the suet by rubbing it between your hands until it is light and fluffy. Combine the suet with the bread crumb mixture. Add the wine and brandy mixture, nutmeg, cinnamon, clove, and mace. Mix thoroughly.
5. 5In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the pudding mixture.
6. 6Butter a pudding mold (about 6-cup capacity). Pour the pudding mixture into the prepared mold. Cover tightly with a lid or foil. Steam for 6 hours. Check water level periodically and add more if needed.
7. 7Let the pudding cool slightly before inverting it onto a serving plate. Serve warm with custard, whipped cream, or brandy butter.