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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix together all dry ingredients in a big mixing bowl. | 2. Beat eggs together in a separate bowl. | 3. Add rum or other liquid to eggs. | 4. Beat together. | 5. Pour this liquid onto the dry ingredients in the large bowl. | 6. Mix well together with a large spoon. | 7. Grease the insides of the 3 bowls- 3'2 pound bowls'. | 8. Divide the prepared mixture and place the 5 and a half pounds of prepared mixture into the 3 bowls. | 9. Take greaseproof paper (or waxed paper) and grease with oil or butter (or chosen grease) and make 3 greased, pleated, lids to place on 3 bowls (such as ovenware'Pyrex'- or similar- bowls). | 10. Tie the lids in place with cooking string (or elastic bands- ask at cook shops) STEAM the puddings in 3 steamers for 3 to 4 hours. | 11. Can be kept in the refrigerator for some days (traditionally can be matured) but can be eaten straight away. | 12. If it is to be reheated, the pudding can be steamed for a couple of hours. | 13. Traditionally served HOT, by itself, with cream or sweet white sauce (with or without the addition of brandy, rum etc). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
breadcrumb	1	lb		403.4676	0.0	89.7602	2.2667
sugar	1			805.98	201.59599999999998	0.0	0.0
almond	4	ounces	blanched sliced	1002.4381	0.0	0.0	113.398
fruit	2 1/4		called	56.43	13.3947	2.4354	0.3861
egg	5	pound		3243.1893	16.3293	284.8563	215.6834
	1/2	cup		403.4676	0.0	89.7602	2.2667
salt	1	pinch		-	-	-	-

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