| 1 Cup | Flour |
| 2 1/2 Cups | Fresh Breadcrumbs |
| 1 Bag | Suet (ask the person behind the meat counter) |
| 1 | Carrot, grated |
| 1 | Apple, peeled, cored and diced |
| 1/2 Cup | Dark Brown Sugar |
| 1/2 Cup | Almonds, slivered |
| 1/2 Cup | Almonds, ground |
| 1 1/2 Cups | Ginger Chunks in syrop |
| 1 Cup | Candied Cherries |
| 5 | Candied Pineapple Rings |
| 1/2 Cup | Raisons |
| 1/4 Cup | Dried Currants |
| 6 | Plums, Pitted and chopped |
| 6 | Apricots, Dried |
| 1 | Lemon, Juiced & Zested |
| 1 Tsp | Ground Cloves |
| 1 Tsp | Ground Cinnamon |
| 1/2 Tsp | Ground Nutmeg |
| 1/4 Cup | Rum or Rye |
| 1/2 Cup | Gingerale |
| 1/2 Tsp | MSG |
| 1 | Cheese Cloth |
| 1 | Elastic |
This dessert is usually prepared 4 - 6 wks in advance, allowing the flavors to savor through. Meanwhile, stock up with a 26er of Brandy for the finale of the dessert.
1) Melt the suet in medium sized pot. Meanwhile, lightly butter a medium - large shaped glass bowl with a trivet.
2) Mix together all ingredients, adding flour and breadcrumbs last.
3) Pour the cooked mixture into the lightly greased bowl and cover with a cheese cloth, wrapping the elastic around the cheese cloth and bowl.
4) Store in a cool, dry place.
1) Melt the suet in medium sized pot. Meanwhile, lightly butter a medium - large shaped glass bowl with a trivet.
2) Mix together all ingredients, adding flour and breadcrumbs last.
3) Pour the cooked mixture into the lightly greased bowl and cover with a cheese cloth, wrapping the elastic around the cheese cloth and bowl.
4) Store in a cool, dry place.
Rum Sauce
| 1 Cup | Sugar |
| 1 Cup | Rum or Brandy |
| 4 | Egg Yolks, whisked |
| 1/2 Cup | Butter |
| 1 Cup | Whipping Cream, not prepared |
| 1/2 Tsp | Cinnamon |
Soak the dessert in brandy and light it up with a long matchstick, after heating up the dessert in a serving heating tray for a few hours.
1) Melt the butter in a small saucepan.
2) Add the sugar.
3) Add the rum and whipping cream.
4) Slowly, whisk in the egg yolks.
5) Serve over the Christmas Pudding and enjoy!
1) Melt the butter in a small saucepan.
2) Add the sugar.
3) Add the rum and whipping cream.
4) Slowly, whisk in the egg yolks.
5) Serve over the Christmas Pudding and enjoy!
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