The recipe is for two 1kg puddings. Ingredients:
250g raisins
250g currants
185g sultanas
150g lemon and orange zest
250g kidney fat or vegetarian kidney fat
250g breadcrumbs
90g flour
12g biscuit spices
2 eggs
180g brown sugar
275ml beer
40ml dark rum
40ml cognac
If you don’t want to use alcohol, you can go for orange juice or cold tea.
On Christmas Day, you can heat your pudding for 3-4 hours, au bain marie. Remove the pudding from the container with a knife, unfold it on a plate, garnish or flambé and serve with cognac sauce and cream.
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