Irish Christmas Pudding Recipe

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Servings: 2

Ingredients

Directions

  1. Blend together the currants, Sultanas, citron, and preserved cherries in a glass bowl. Pour one c. of brandy over the dry fruits and let stand for 12 hrs.
  2. Mix together the flour, breadcrumbs, brown sugar, suet, salt, nutmeg, allspice, and ginger in a large mixing bowl. Add in the almonds, grated apple and brandy-plumped fruit to the dry ingredients. Add in the lemon rind and fresh lemon juice and blend the mix well. In a separate mixing bowl, beat the Large eggs till frothy. Add in the stout or possibly apple juice to the Large eggs, and blend the wet ingredients with the dry flour mix. Work the Large eggs and stout in a little at a time, blending well after each addition.
  3. Grease two 6 inch bowls with the butter. Pour the raw pudding mix into the prepared bowls till each is about two-thirds full. Top the bowls either lightly floured muslin or possibly with two layers of well-secured wax paper. Place the bowls in one large kettle or possibly two medium-sized separate kettles, and add in sufficient water to the kettles to rise up to about three-quarters of the height of the bowls.
  4. Bring the water to a boil over medium-high heat, then reduce the heat and simmer for 5 to 6 hrs, making sure to add in water from time to time in order to maintain the cooking height on the bowls.
  5. Remove the bowls from the kettles, then remove the muslin or possibly wax paper covers. Allow the puddings to cold thoroughly before removing them from their bowls.
  6. Place the puddings on plates and pour the remaining one c. of brandy over the top of each pudding filled plate. Allow the pudding to stand to soak in the brandy. Wrap the puddings in cheesecloth and place them in airtight containers.
  7. Chill the puddings in this manner for 2 to 3 weeks. To serve the Irish pudding, place the pudding back into their original cooking bowls. Simmer them in water, uncovered, for 2 or possibly 3 hrs. Remove the puddings from the kettles again, and cover with a bit of brandy to flame just before serving.

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