Raisin Pudding


* 2 cups Raisins
* 2 cups Brandy
* 1 1?2 oz. Candied Fruits (including pitted apricots, cherries, and melon
* 1 1?2 oz. Citrus Peel, cut into thin strips
* 5 tbsp cold Beef Suet, diced
* 1 3?4 cups day-old Bread Crumbs
* 1 cup Blanched Almond Meal
* 1?4 cup Dark Muscovado Sugar
* 3 tbsp All-Purpose Flour
* 2 tbsp Shredded Unsweetened Coconut
* 1?2 tsp Lemon Zest, finely grated
* 2 tbsp Peeled Carrot, finely grated
* 1?4 tsp Orange Zest, finely grated
* 2 tbsp fresh Orange Juice
* 3?4 tsp fresh Lemon Juice
* 1?3 cup Guinness stout
* Pinch Ground Cinnamon
* Pinch Nutmeg, freshly grated
* 1 Egg
* 1?2 tsp Molasses
* Brandy Butter (optional)
* Whiskey Cream (optional)


* Cut raisins into fine pieces and then put them into brandy for about 1 hour. Drain the almonds and reserve about 1/3 cup of the brandy, for later use.
* Put the soaked raisins, suet, bread crumbs, candied fruits, sugar, coconut, carrots, zests, cinnamon, nutmeg, all-purpose flour and almond meal into a large bowl and mix together well.
* In another bowl, combine molasses and egg. Beat well and then add beer, juices and the reserved brandy into the mixture. Fold in the fruit mixture and stir well.
* Grease two glass bowls with butter and put half the batter into each of them.
* Cover each bowl with buttered paper, and then foil. Secure the foil and buttered paper with twine.
* Transfer the bowl into a wide deep pot. Pour boiling water to the pot in such a way that it reaches 2″ up sides of the bowls. Now, cover the pot with a lid and then steam the puddings in an oven that is preheated up to 450 degrees F, for about 4 ½ hours.
* Remove the bowls from the pot and allow them to cool, completely. Store the puddings in a cool, dry and dark place, away from direct sunlight. Every time you take the pudding, steam it by still covering the bowl with foil, for about 1 hour.
* You may serve the pudding with brandy butter.

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