Ingredients Edit

For serving Edit

Directions Edit

  1. Toss the crumbs in a large mixing bowl along with the two types of raisins, currants, sugar, and spices.
  2. Then toss with the melted butter and all remaining ingredients except for the holly, rum/bourbon and Zabaglione.
  3. Taste for seasoning and add more if needed.
  4. Pack mixture into the container and cover with round of wax paper and lid.
  5. Set the container on steaming device and add enough water to come up ⅓ up the sides of pudding container.
  6. Cover kettle tightly bring to a simmer and let steam for 6 hours,checking water level now and then.
  7. Pudding is done when dark walnut brown in color and fairly firm to touch.
  8. Let pudding cool and then store in a wine cellar or the fridge.
  9. At least two hours before serving re-steam the pudding.
  10. Unmold onto a hot flameproof serving platter and decorate with the holly.
  11. Bring to table along with the warmed booze and pour booze around pudding.
  12. Ignite and let flame.
  13. Serve with the Zabaglione.
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