Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Syrup | not in our table | 0 |
| Cider | not in our table | 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
- 1 lb each of currants and seedless raisins
- 4 oz mixed peel
- the juice and rind of 1 lemon
- 1 tsp mixed spice
- 1 tsp nutmeg
- 1 lb butter
- 1 lb brown sugar
- 5 eggs
- 4 oz golden syrup (treacle)
- 6 oz flour
- 1 lb brown breadcrumbs
- 1 lb vegetarian suet
- ¼ pint of either brown ale, stout or cider
- 1 cup of either wine, sherry or rum
- 3 tbsp milk
Directions
Wash and dry fruit.
Fold butter and sugar together in a large bowl until soft, adding eggs one by one.
Stir in the syrup, grated rind and lemon juice, sifted flour, spices, breadcrumbs, suet, fruit and peel.
Mix well, adding enough liquid and milk to blend.
Cover and let stand overnight.
The next day, grease 2-pint size "pudding cups" (or any other baking cups), and place a circle of greased pastry paper on the bottom of each cup.
Divide the pudding mixture equally and place in the cups, covering the top with more paper and damp tea towels (tie these securely with a knot to keep steam in).
Steam for six hours in a steamer, or in a large pot on the stove.
Remove from the heat and cover with damp tea towels.
These puddings can be kept for up to a year (and are said to be better with age).
As required, re-steam to heat.
These puddings are traditionally brought to the table with flaming brandy, and served with thick cream.
Category:Christmas Desserts
Category:Welsh Desserts
Category:Pudding Recipes
Category:Currant Recipes
Category:Raisin Recipes
Category:Wine Recipes
Category:Sherry Recipes
Category:Rum Recipes