This recipe is from the Webb side of my family. It has been passed down for eleven generations. This recipe can be made a month before using. Celebrate your holiday by setting a boiled pudding on fire.
Ingredients
- 1 cup of finely chopped Suet
- 1 1/2 cup of Raisins
- 2 cups of Currants
- 1 cup Flour
- 3/8 cups Sugar
- 1/4 cup Bread Crumbs
- 1 oz shredded Lemon Peel
- 1 oz shredded Orange Peel
- 1 oz lb shredded Citron peel
- 1/4 Nutmeg grated
- 1/4 tsp. ground Ginger
- 1/8 tsp. Salt
- 1/4 tsp. Baking Powder
- 1/4 cup Brandy
- 3 eggs
- 1/2 cup of almonds
Steps
- Mix all dry ingredients
- Add beaten yolks
- Fold in beaten egg whites
- Add brandy
- Dip cloth in boiling water, wring out, spread out and sprinkle lightly with flour
- Place mix in center
- Gather up edges of cloth and tie firmly, leaving a 1/2 inch space for swelling
- Put in boiling water and boil constantly for 4 hours
- This recipe makes than two pounds, when to ready use boil 1 1/2 hours.
- When ready to serve, spoon brandy over pudding and light it with a match and bring it to the table flaming
- We like to put hard sauce on our pieces of the pudding
