(Serves about 10 per dish)
The Fruit Needs To Be Prepared Ahead By 4 Days
- 1 pound each of: seedless raisins, sultana raisins, thinly sliced citron, and chopped candied peels
- 1/2-pound currants
- 1/2 teaspoon each of: mace and nutmeg
- 1/4 teaspoon each of: Clove, All Spice, and Black Pepper
- 1 pound very finely chopped Suet (placed in blender to make it smooth)
- 2 cups cognac
Put all ingredients in a jar with 1/2 cup cognac…cover tightly and place in a cool spot.
Keep adding 1/2 cup cognac every day for the next 4 days, each time covering it tightly and storing in a cool place.
4 days later:
- 1 1/4 pounds fresh white bread crumbs
- 1 cup milk scalded
- 1 cup Ruby Port
- 12 whole eggs
- 1 cup sugar
- 1 teaspoon salt
Mix the liquids (including eggs) with sugar and salt and soak the bread in the mixture.
Then take the 4 day soaked fruit with suet and mix together with soaked bread.
How easy is that!
Butter up some fancy deep cereal sized heat resistant bowls or tin bowls
Fill 2/3 of the way with pudding
Seal tightly with foil
Steam for six to seven hours.
The place in 250 degree oven for a half hour.
Splash a quarter cup on top of pudding when done.
Seal tightly and let rest in a cool dry place for a week to a year.
When ready to use
Steam for another 2-3 hours
Unmold and sprinkle sugar and hot cognac over pudding.
Serve with warm buttered cognac sauce.
- 8 oz butter
- 1 cup sugar
- 1/4 cup cognac
Slowly melt butter and sugar over low hear until caramelized.
Stir in 1/4 cup cognac to mixture. Stir until blended.
Take off heat.