Ingredients (for 1 pudding)
• 175 g wholemeal breadcrumbsVollkorn-Semmelbröselwholemeal breadcrumbs
• 75 g wholemeal flourVollkornmehlwholemeal flour
• 225 g currantsKorinthencurrants
• 225 g raisinsRosinenraisins
• 225 g sultanas (UK)Sultaninensultanas
• 25 g choppedgehacktchopped almondMandelalmonds
• 225 g brown sugar
• ½ tsp groundgemahlenground mixed spice (UK)englische Gewürzmischung; ersatzweise Lebkuchengewürzmixed spice
• ¼ tsp ground nutmegMuskatnussnutmeg
• candied peelkandierte Orangenschalecandied peel
• 175 g butter
• 3 eggs
• 3 tsp raw sugar marmaladeOrangenmarmelade mit Rohzuckerraw sugar marmalade
• 100 ml sherry, rum or apple juice
• grated rind of half a lemon
Instructions
Mix all the dry ingredients in a large bowl. Melt the butter, beat the eggs and add to the bowl along with the remaining ingredients. Mix well. grease sth.etw. einfettenGrease a large pudding basin (UK)Wasserbad-Puddingformpudding basin – or, if you prefer, place a large circle of greaseproof paperBackpapiergreaseproof paper (baking paper) at the bottom of the basin so the pudding doesn’t stick.
Cut a large circle of greaseproof paper about ten centimetres wider than the top of the basin, brush it with oil and make a pleatFaltepleat across the middle to allow the pudding to rise. Place over the basin and tie it into place with string. Top with kitchen foil (UK)Alufoliekitchen foil. Cook for six hours in a steamerDampfgarersteamer – don’t forget to keep adding water to the saucepan(Koch)Topfsaucepan under the steamer.
When cooked, transfer the pudding from the basin to a warm plate and decorate the top with hollyIlex(zweig)holly. Pour rum or brandy over it and set the pudding alight. Serve with cream or crème fraîche.
