Ingredients:
- 2 cups od all purpouse flour
- 1 1/4 cups sugar
- 1 1/2 tsp ground nutmeg
- 1/2 Tbs. allspice
- 1 1/4 cups raisins
- 1 1/4 cups dried cherries
- 1 cup cold butter
- 3 eggs
- 3/4 cup of candied orange peel
- 1/8 cup brandy or lemon juice for an alcohol-free substitute
- Pinch of salt
Directions:
- In a large mixing bowl, beat eggs lightly until they are foamy, and then add the sugar and whichever fat you are using.
- Add the lemon juice or brandy, the nutmeg, and the allspice and stir until combined.
- In a separate bowl, mix raisins, cherries, orange peel and flour together, making sure the fruit is coated in the flour.
- Fold in the fruit and flour mixture until well incorporated with the other ingredients.
- Prepare your pudding cloth or mold by greasing it well
- Place your pudding batter in your prepared container. If using a cloth, tie the cloth tightly, leaving enough space for the pudding to expand a bit.
- Heat a large pot of water until it reaches a steady boil. You want a good rolling boil if you are using a cloth, you want the pudding to be fully submerged in the water at all times.
- Keep another pot of hot water simmering on the stove so that you can refill your larger pot as needed without allowing the water temperature to drop below a boil. This will help the pudding to cook more evenly.
- Ever half hour or so, check the water level to make sure that it is still ok, and add more water as needed.
- After about 4 1/2 to 5 hours the pudding will be done and you can carefully take it out of the water using the string that you tied it up with.
- Let the pudding cool just enough that you can touch it without burning yourself, and then carefully turn it out of it’s cloth or mold onto a plate.
- Serve with pudding sauce, if desired, and enjoy!
