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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix all the dried fruit together, and then add the citrus peel, flaked almonds, spices, ground almonds and salt - blend thoroughly. | 2. Work in the breadcrumbs, sugar and softened butter, mixing well. | 3. Stir the beaten eggs into the mixture and then gradually add the brandy or rum and the stout. Mix thoroughly until a soft dropping consistency has been achieved. | 4. Butter two large (2 pint) pudding bowls and spoon half the mixture into each bowl - smoothing down the surface slightly. | 5. Cover with greaseproof paper and muslin pudding cloths or aluminum foil, and tie them down around the rims, making a loop for a handle to lift the pudding basins out of the steamer later! | 6. Boil the puddings in an open pan or in a steamer for 6 hours - making sure that the water is topped up when necessary. | 7. You can also steam these puddings in a pressure cooker - please follow your manufacturer's instructions. | 8. Remove the greaseproof paper, cloths/ aluminum foil and cover with fresh greaseproof paper and a clean pudding cloth or foil. | 9. Store in a cool place for up to 2 months, although I have kept these puddings for nearly a year! | 10. On Christmas day, boil or steam for a further 4 hours. | 11. To flame the puddings: Turn out the puddings onto a plate. Heat up a tablespoon or two of brandy in a small saucepan until it is warm but NOT boiling, and then pour the hot brandy into a ladle - take the pudding to the table with the ladle and light the ladle with a match - BE CAREFUL! Pour the burning brandy over the pudding and remember to turn the lights out for maximum ooohs and ahhhhs! | 12. Serve with Brandy Butter, Rum Sauce, Custard or Cream. Don't forget the sprig of holly too! | 13. Each pudding serves 6 to 8 people. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
raisin	1			498.3	131.208	5.5935	0.759
currant	8	ounces		142.8814	34.8812	3.1751	0.9299
sultana	8	ounces		201.7333	0.0	44.88	1.1333
prune	2	ounces	pitted chopped	59.5339	15.7623	0.4933	0.1134
citrus peel	2	ounces	chopped	201.7333	0.0	44.88	1.1333
almond	2	ounces	sliced	501.219	0.0	0.0	56.699
nutmeg	1/2	teaspoon	grated	5.775	0.5422	0.0642	0.3994
spice	1/2	teaspoon	ground mixed	2.4985	0.6851	0.0579	0.0826
cinnamon	1/2	teaspoon	ground	-	-	-	-
almond	2	ounces	ground	501.219	0.0	0.0	56.699
salt	1/4	teaspoon		-	-	-	-
breadcrumb cake crumb	12	ounces		201.7333	0.0	44.88	1.1333
brown sugar	4	ounces	soft	139.4795	26.1723	4.3658	2.1772
butter	1		softened	85.5	3.9285	2.6715	7.2
egg	6		beaten	429.0	2.16	37.68	28.53
brandy	4	tablespoons		201.7333	0.0	44.88	1.1333
stout beer	8	fluid		201.7333	0.0	44.88	1.1333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.