Ingredients
- Currants 125 gm = 4 oz
- Raisins 225 gm = 8 oz
- Sultanas 225 gm = 8 oz
- Mixed zest (lemon and orange) 125 gm = 4 oz
- Lemon juice 1
- Orange juice 75 ml
- Butter 175gm = 6 oz
- Brown sugar 225 gm = 8 oz
- Eggs 2
- Bread crumbs (fresh) 225 gm = 8 oz
- All spice (grounded) 10 ml = 2 tsp
- Nutmeg (grated) 5 ml = 1 tsp
- Cream (for drizzling)
Cooking Directions
- Mix the fruit, lemon juice and rind together.
- Cover and leave overnight.
- Cream the butter and sugar together until fluffy.
- Beat in the eggs.
- Then add all the remaining ingredients and mix well.
- Put in the center of a floured pudding cloth.
- Tie securely, allowing room for expansion.
- Put into a large pan half-filled with hot water.
- Boil the pudding for 4 hours.
- When done move to a platter.
- Drizzle fresh cream in the end, over the pudding.
