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Recipe Summary

Yield:
8 to 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients in a large mixing bowl. Stir in raisins, currants, citron, and almonds; mix well.

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  • Combine eggs, grape juice, and lemon juice. Add to dry mixture; stir in suet. Spoon mixture into a well-greased 2-quart pudding mold; cover tightly.

  • Place mold on rack in a large deep kettle with enough boiling water to come halfway up mold. Cover kettle; steam pudding 3 hours in boiling water, replacing water as needed. Unmold and serve hot with Sherried Hard Sauce. Refrigerate leftover pudding.

Source

Oxmoor House Homestyle Recipes

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