½ cup (100 g) beef suet
¼ cup each of candied orange peel and lemon peel
½ cup (100 g) candied cherries
½ cup (100 g) almonds
¾ cup (150 g) each of raisins and currants
1 cup (100 g) flour
5 oz (150 g) bread crumbs
½ cup (100 g) brown sugar
Grated rind and juice of 1 lemon
2 large pinches of cinnamon, cloves and pimiento
½ tsp salt
Juice of one orange
About 1 cup of milk
3 Tbs Cognac
- Chop the suet, candied orange and lemon peel, cherries, and almonds up into small pieces; wash the raisins and currants in hot water.
- Mix the fruit and almonds together in a bowl, add the suet, flour, breadcrumbs, sugar, lemon peel,seasoning, and salt and mix everything together well.
- Stir in the citrus juices and milk.
- Mix the eggs and Cognac together with a whisk, pour into the bowl and stir in.
- Bring some water to the boil in a large saucepan for the bain-marie.
- Grease a large pudding bowl and fill the bowl with the pudding mixture to a maximum of 2 inches (5 cm) below the rim.
- Cover the bowl with greased baking paper and then with aluminum foil and secure both sheets all around the bowl with string.
- Place in the boiling water – the bowl must always be two thirds submerged in water – cover and steam the pudding on a medium heat for 4 hours.
- Then leave to cool and turn out of the bowl.
- Wrap in a cloth which has been soaked in brandy and leave in the refrigerator wrapped up in aluminum foil for at least 4 weeks.
- Before serving steam the pudding in boiling water in the bain – marie for a further 3 hours.
- Serve with brandy butter.