Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 3 oz Plain flour, sifted
- 2 tsp Ground mixed spice
- 1/2 tsp Salt
- 4 oz Fresh white breadcrumbs
- 3 oz Light brown sugar
- 6 oz Sultannas
- 6 oz Currants
- 6 oz Raisins
- 1 oz Mixed peel
- 4 oz Shredded suet
- Finely grated rind and juice of 1 lemon & 1 orange
- 2 med Eggs, beaten
- 5 fl oz Stout
- 2 tbsp Orange liqueur or extra orange juice
- =
Directions
Place all the ingredients in a bowl and mix thoroughly.
Spoon the mixture into a greased 2 pint pudding basin.
Cover with two rounds of pleated greaseproof paper and tie securely with string.
Cover with pleated foil.
Place the pudding on an upturned saucer in a large pan.
Pour enough boiling water into the pan to come halfway up the basin.
Cover and steam for 5 hours topping up with water when needed.
Cool and re-cover with greaseproof paper.
Store in a cool dry place.
To serve, steam as before for 3 hours, then turn out onto a warmed serving plate and flame with brandy if liked.