I know that this is not a typical Christmas dish in North America, but I married into a family with British roots, so this has become a Christmas tradition in our family.  This recipe started out as a very old, war-rationed need.  We’ve added and adjusted here and there to make it more up to date (including converting from weights to measures) but haven’t tampered with the basics.  If you’ve never tried a steamed pudding, this is a good place to start.

Mix together in a large bowl:

2 cups breadcrumbs (GF: use gluten free breadcrumbs, or crumbled rice crispies)
3/4 cup flour (GF: use corn starch, rice, potato or tapioca flour)
4 oz (1/4 lb) suet (get this from the meat dept. in the grocery, or substitute frozen lard or shortening chopped into small pieces)
3 1/2 cups mixed dried fruit (raisins, currents, cranberries, apples,  etc.)
2 T. sugar/corn syrup (traditionally: Lyle’s Golden Syrup)
1 cup mixed candied peel (the lemon/lime combo you buy in the grocery store baking goods)
1 cup slivered almonds
2 lemons – grated rind and juice
2 t. each: allspice, cinnamon
1 t. nutmeg
2 eggs
1 cup milk
1 cup sherry (adjust depending on consistency of pudding)

Mix well, cover and let sit several hours or overnight (refrigerate) for flavours to blend.

Lightly butter small pyrex bowls or molds for steaming.  Fill each to 1 inch of the top.  Cover with plastic wrap & foil (to allow moisture to escape but not get into the bowl.  Place on rack in large dutch oven or steamer with cover.  Bring water in steamer to bowl and then reduce heat, cover and steam for several hours (3-4) to cook.

** Recommended: Pressure Cooker method – place in pressure cooker/canner.  Process at 15 lbs pressure for 15-20 minutes.  Let pressure drop on it’s own, then carefully remove.**

Cool pudding and refrigerate or freeze if not used right away.  Remove from freezer the day before needed to defrost. Steam for approx. 2-3 hours to heat through.  To serve:  Run flat knife around inside of bowl/mold, carefully turn bowl/mold over onto a flat plate and tap bottom to release pudding.

For flaming presentation:  Turn out the lights. Heat 1/2 cup brandy & pour over pudding – immediately light with match/lighter.  Flame will die out quickly but makes a great presentation!  Serve with LOTS of custard sauce (see: Suz’s Custard Sauce/Pudding).