Line two 6-cup (1.1 L) pudding moulds with buttered waxed paper.
Sift flour and spices in a large bowl. Add breadcrumbs, butter, sugar, currants and raisins, almonds and candied peel. Mix well.
In another large bowl, beat eggs then mix in almond essence and whisky/sherry. Add dry ingredients, a little at a time, mixing until moist. Stir until dough is of an even consistency.
Divide dough between the two moulds. Cover with buttered waxed paper and aluminum foil. Secure with string.
Place moulds on a rack in a covered kettle of boiling water (water should come two thirds of the way up on the moulds). Steam steadily for 6 hours, replacing the water as it boils away.
Remove puddings from kettle and cool completely before turning them out. Store in a cool place and they will keep for several weeks.
Present the pudding on a large enough platter. In a saucepan, heat 1/4 cup (60 mL) brandy or whisky over medium heat, without bringing it to a boil. Remove from heat, pour over heated pudding and light with a long match
Serve with hard sauce or custard.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Sorry, an error has occurred. Please refresh the page.