Ingredients
- 4 egg
- 1 suet (ground)
- 1 raisin
- 5/8 way up the side of the basin
- 220 gr brown sugar
- 110 gr brandy
- 110 gr currants
- 95 gr flour
- 80 gr fine bread crumbs
- 75 gr apples
- 50 gr candied orange peel
- 2 gr nutmeg
- 1 gr salt
- 1 gr mace
carefully from cooled water, using strings. Cool completely and store in a cool place (or the refrigerator) until Christmas. Too serve, reheat unmolked pudding by steaming or wrap in foil and reheat gently in oven. Invert onto serving platter; set aflame, if desired, with brandy and insert holly in top. Serve with whipped cream or brandied hard sauce. Makes 8-10 servings. Origin: Appeal, quarterly publication by Overwaitea Foods Ltd. Shared by: Sharon Stevens.
