Sounds good. Whats not so impressive is that she got it from a newspaper recipe. I was given the clipping to prove it.
Makes 2 1.5lb puddings or 3 1lb puddings
Ingredients
7oz plain flour
8oz currants
12oz raisins
6oz sultanas
2oz candied peel
2oz glazed cherries
1oz blanched almonds (optional)
6oz breadcrumbs (brown or white)
8oz margarine
8oz demerara sugar
rind and juice of 1/2 lemon
rind and juice of 1/2 orange
1 large peeled apple
1tsp nutmeg
1tsp cinnamon
1tsp mixed spice
2 large eggs
4tbl milk or stout (? strange choice.. I of course went for the stout)
2tbl Whiskey (note the e.. Irish whiskey)
Technique
(This is easy)
Chop almonds, apple and cherries
beat eggs
Mix dry ingredients thoroughly in large bowl
Add wet ingredients... margarine, juice and rind, apple, eggs, milk or stout.
Mix well
Leave overnight
Turn into prepared (buttered to stop sticking) bowls.
Cover (to keep out moisture)
Boil... 4 hours for small pudding, 6 hours for large
Once cooked (not sure how you know this for sure, or what consistency they should be)
Pudding should be stored for at least 6 weeks to allow the flavours to fully mature
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