| Method:
Place fruit and all dry ingredients, including the spice, in a bowl
and mix well. Make a hollow in the centre and add the grated rind and
juice of the lemon and the orange. Next add the eggs and the Guinness
and mix in part of the dry ingredients. Add the spirits (the brandy
and whiskey) and complete the mixing. Divide between two greased pudding
bowls (1200 ml/ 2 pint / 1.2 litre). Place greased greaseproof paper
over each pudding (Greasing the paper helps to keep water
out in the steaming) and then cover the bowls. Either use
the lid (If you have one) or cover in greaseproof paper and tie
it on.
Place the pudding on a trivet in a large saucepan of already steadily
boiling water (It should come half way up the side of the pudding. You
do not want water to enter the pudding or it will be spoiled). Steam
steadily for 7 1/2 to 8 hours (top up the water with a kettle as necessary),
but do not submerge in the water. When the pudding is cooked uncover it and
allow the steam to escape, then cover the puddings lightly with sheets of
greaseproof paper. Next day recover with fresh sheets of greased, greaseproof
paper and store for up to 12 months.
When reheating do not steam for more than 1 1/2 hours.
Bring to the table flaming with brandy. Heat a ladle over a flame
then pour in a little brandy(away from the flame) Continue to warm up gently
then allow when ready to catch fire, quickly pour over the pudding and bring
to the table without delay.
Serve with Brandy butter, Brandy Sauce or Rum Sauce.
Enough for 2 X 1.5 kilogrammes / 3lbs puddings. |