Christmas Dessert

I have lived in Australia long enough to like pudding and tea but I don't. I'm not a pudding person much more putting custard on my pudding. But since our customer gave us some, we did have it on our Christmas Dinner Dessert.


This one is really not moist so we had ice cream with it as we can't get custard from the convenience store. But if you want to make a great one (for a meticulous person who might be suited for jobs in south jersey), this recipe sounds good.

Method

Begin the day before you want to steam the pudding. Take your largest, roomiest mixing bowl and start by putting in the suet, sifted flour and breadcrumbs, spices and sugar. Mix these ingredients very thoroughly together, then gradually mix in all the dried fruit, mixed peel and nuts followed by the apple and the grated orange and lemon zests. Don't forget to tick everything off so as not to leave anything out.

Now in a smaller basin measure out the rum, barley wine and stout, then add the eggs and beat these thoroughly together. Next pour this over all the other ingredients, and begin to mix very thoroughly. It's now traditional to gather all the family round, especially the children, and invite everyone to have a really good stir and make a wish! The mixture should have a fairly sloppy consistency – that is, it should fall instantly from the spoon when this is tapped on the side of the bowl. If you think it needs a bit more liquid add a spot more stout. Cover the bowl and leave overnight.
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