- 3 cups crumbs from good quality white bread lightly packed (about ½ loaf)
- 1 cup each raisins, yellow raisins, currants chopped
- 1⅓ cups sugar
- ½ tsp each mace, cinnamon and nutmeg
- 8 oz butter melted
- 4 large eggs lightly beaten
- 1 dash almond extract
- ½ cup bitter orange marmalade
For serving Edit
- ½ cup rum or bourbon heated slightly before serving
- 2 cups Zabaglione sauce
- holly sprigs to garnish (optional)
- Toss the crumbs in a large mixing bowl along with the two types of raisins, currants, sugar, and spices.
- Then toss with the melted butter and all remaining ingredients except for the holly, rum/bourbon and Zabaglione.
- Taste for seasoning and add more if needed.
- Pack mixture into the container and cover with round of wax paper and lid.
- Set the container on steaming device and add enough water to come up ⅓ up the sides of pudding container.
- Cover kettle tightly bring to a simmer and let steam for 6 hours,checking water level now and then.
- Pudding is done when dark walnut brown in color and fairly firm to touch.
- Let pudding cool and then store in a wine cellar or the fridge.
- At least two hours before serving re-steam the pudding.
- Unmold onto a hot flameproof serving platter and decorate with the holly.
- Bring to table along with the warmed booze and pour booze around pudding.
- Ignite and let flame.
- Serve with the Zabaglione.
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