Recipe written by Jean Bremner, et.al
- 3 cups: flour, almond meal, breadcrumbs
- 1/2 cup: butter, lard or suet, diced
- 3 cups: raisins, currants, grated carrot, citrus peel, candied or dry fruit (figs, etc.)
- Spices: salt, cinnamon, clove, vanilla
- 1 cup of sugar, honey, brown sugar, syrup
- 3 eggs
- moisten with lemon or orange juice, and either stout beer, coffee or whiskey until the mixture is cakelike.
Stir with a wooden spoon making a wish, and offer the spoon/wish to all kids present so the pudding batter is well mixed.
Evenly spread batter into a pudding basin, or domed heat-proof bowl and cover with parchment paper.
Secure the paper with a rubber band; set on a clean kitchen cloth and tie the end of the cloth over the top so the paper is held in place, and then tie the ends so they make a handle. Use this handle to lower the pudding onto a round metal rack in a large soup pot. Put 4 inches of water in this soup pot before lowering the pudding onto the rack.
Sorry: forgot the secret ingredient. Wrap coins in parchment paper and insert into the pudding before wrapping. (Make sure kids have gotten bored and left before hiding the money).
Steam the pudding in water for an hour and then let cool and dry. Store the pudding until Christmas in a cool dry place.
Depending on your basins, this recipe could make two puddings. One to keep and one to give away. Traditionally this dessert is made at a holiday – Thanksgiving for us – so kids are present to stir and wish, and another family to take one pudding home.
To serve at Christmas, return pudding to the soup pot on its rack with 4 inches of water; bring to boil and steam for another hour until warmed all through.
During this hour, you’ll have plenty of time to make Brandy Butter. Soften butter (1 stick), mix in 1/2 cup of powdered sugar (more or less to taste) and as much whiskey/brandy so the whole thing feels like dessert.
Bring to the table enflamed. (pour whiskey again, and light)
