Recipe by Oxmoor House January 1984

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Recipe Summary test

Yield:
four 1-pound steamed puddings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine milk and bread crumbs in a large mixing bowl; set aside. Combine eggs and sugar in a small mixing bowl; beat at medium speed of an electric mixer until well blended. Add egg mixture, jelly, beef suet, and lemon rind and juice to breadcrumb mixture, stirring until well combined.

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  • Dredge raisins, currants, citron, and orange peel in 3/4 cup flour; set aside. Dissolve soda in coffee. Combine remaining flour, salt, and spices; add to breadcrumb mixture alternately with coffee mixture, beginning and ending with flour mixture. Stir in dredged fruit mixture.

  • Spoon batter evenly into 4 greased 1-pound coffee cans. Cover top of each can with a damp cotton towel, and tie securely with string. Place cans on a rack in a large stockpot; add boiling water to come halfway up sides of cans. Cover and steam in oven at 350° for 4 hours.

  • Remove cans from stockpot; remove towels to allow steam to escape. Cools lightly. Loosen pudding from sides of each can, and invert onto a serving platter. Slice and serve with sauce.

Source

Oxmoor House Homestyle Recipes

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