|2 1/2 Cups||Fresh Breadcrumbs|
|1 Bag||Suet (ask the person behind the meat counter)|
|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|
|1/4 Cup||Dried Currants|
|6||Plums, Pitted and chopped|
|1||Lemon, Juiced & Zested|
|1 Tsp||Ground Cloves|
|1 Tsp||Ground Cinnamon|
|1/2 Tsp||Ground Nutmeg|
|1/4 Cup||Rum or Rye|
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 Cup||Rum or Brandy|
|4||Egg Yolks, whisked|
|1 Cup||Whipping Cream, not prepared|
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!