A traditional boiled pudding, where the fruits can be soaked weeks in advance before assembling. Makes 5kg of pudding!
Soak raisins, orange peel, sultanas, and currants in rum and Guinness in an air-tight container overnight in the fridge - for best results this mixture can be stored for up to 1 month before making the pudding.
Beat eggs and sugar together, add melted butter and grated suet, add the rest of the ingredients and mix well.
Split pudding into 2 large or 3 medium portions. Put mixture into a very damp, floured calico cloth and tie tightly.
Boil large pudding for 6 to 7 hours or medium pudding for 4.5 hours. Place a plate on the bottom of the pot of boiling water so the pudding does not stick when boiling.
On the day you wish to devour your pudding boil for a further 1.5 hours, serve with brandy custard and ice cream.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (570g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 1062 | ||
Calories from Fat: 380 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.3g | 56 % | |
Saturated Fat 23g | 115 % | |
Monounsaturated Fat 12.4g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 136.9mg | 42 % | |
Sodium 909.6mg | 31 % | |
Potassium 1256.6mg | 33 % | |
Total Carbohydrate 157.1g | 46 % | |
Dietary Fiber 15.5g | 62 % | |
Sugars, other 141.7g | ||
Protein 16.3g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1062
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