Another Recipe

Ingredients

• 1 pound raisins (stoned and divided into halves or smaller pieces)
• 1 pound currants (washed and thoroughly dried)
• 0.25 pound sultanas (washed and thoroughly dried)
• 0.375 pound citron peel (cut into thin slices; combined with orange peel to make 3/4 pound total)
• 0.375 pound orange peel (cut into thin slices; combined with citron peel to make 3/4 pound total)
• as needed plain flour (used to mix with the fruit and also to flour the cloth before tying over the mould)
• 0.75 pound breadcrumbs (use fresh or day-old white bread, finely crumbled)
• 1 pound suet (chopped very fine; use fresh beef suet or packaged shredded suet)
• 1 small whole nutmeg nutmeg (freshly grated; a whole small nutmeg yields approximately 2–3 teaspoons grated)
• 10 whole eggs eggs (well beaten before adding)
• 1 glass (approximately 150 ml / 5 fl oz) brandy (plus extra for flaming at the table if desired)
• 1 pint (approximately 570 ml / 20 fl oz) milk (whole milk preferred)

Instructions

1. 1Take 1 pound of raisins and remove the stones (pips) from each one. Once stoned, divide the raisins — this means separating any that are clumped together so they are all individual. Place them in a large mixing bowl.
2. 2Place 1 pound of currants and 1/4 pound of sultanas into a sieve or colander. Rinse them thoroughly under cold running water to remove any grit or debris. Spread them out on a clean tea towel or paper towels and pat them as dry as possible. Allow them to air dry for a few minutes if needed — excess moisture will make the pudding soggy.
3. 3Take 3/4 pound total of mixed citron peel and orange peel (roughly equal amounts of each, about 3/8 pound of each). Using a sharp knife on a cutting board, cut the peel into thin slices or strips. Set aside.
4. 4Into a large mixing bowl, add the prepared raisins, currants, sultanas, and sliced citron and orange peel. Sprinkle over a generous dusting of plain flour — enough to lightly coat the fruit (this helps prevent it from sinking in the pudding). Add 3/4 pound of breadcrumbs and 1 pound of finely chopped suet. Mix everything together thoroughly with a large wooden spoon or your hands until evenly combined.
5. 5Using a fine grater or nutmeg grater, grate the entire small nutmeg directly into the bowl with the fruit and dry ingredients. Stir it through the mixture so it is evenly distributed.
6. 6In a separate bowl, crack all 10 eggs and beat them well with a fork or whisk until the yolks and whites are fully combined and slightly frothy. Pour the beaten eggs into the large mixing bowl. Add 1 glass (approximately 150 ml / 5 fl oz) of brandy and 1 pint (approximately 570 ml) of milk. Stir everything together thoroughly until you have a cohesive, thick batter.
7. 7Using a large wooden spoon, mix the entire pudding mixture very well for several minutes, making sure all the dry and wet ingredients are fully incorporated with no dry pockets of breadcrumbs or flour remaining. The mixture should be thick, moist, and hold together when pressed.
8. 8Grease a pudding mould (a traditional pudding basin or a deep heatproof bowl works well) generously with a little fat or butter to prevent sticking. Spoon the pudding mixture into the mould, pressing it down firmly with the back of the spoon to eliminate air pockets. Fill it to within about 2 cm (3/4 inch) of the top to allow for slight expansion during cooking.
9. 9Cut a large piece of clean muslin or a cotton cloth. Lay it flat on your work surface and dust it generously with plain flour on the side that will face the pudding — this creates a light seal and prevents moisture from seeping in. Place the cloth, floured side down, over the top of the mould. Tie it firmly and securely around the rim of the mould with kitchen string so it will not come loose during boiling. Trim any excess cloth if needed so it does not trail into the water.
10. 10Fill a very large, deep pot with enough water to come at least two-thirds up the sides of the mould. Bring the water to a rolling boil over high heat. Carefully lower the mould into the pot — use a trivet, upturned plate, or folded cloth on the bottom of the pot to prevent the mould from sitting directly on the base. Reduce to a steady simmer. Cover the pot with a lid. Boil (simmer) the pudding for a full 6 hours, checking every 30–45 minutes and topping up with boiling water from a kettle as needed to maintain the water level. Do not let the pot boil dry. Keep the heat at a constant gentle simmer throughout.
11. 11After 6 hours, carefully lift the mould out of the pot using tongs or oven gloves — it will be very hot. Remove and discard the cloth. Place a large serving plate face-down on top of the mould, then in one confident motion, flip the mould and plate together so the pudding drops onto the plate. Gently lift off the mould. The pudding should hold its shape. To serve with burning brandy: warm a small amount of brandy in a ladle or small saucepan, ignite it carefully with a long match or lighter, and pour it flaming over the pudding at the table. Alternatively, serve with a sweet sauce poured over. Slice and serve immediately.