Christmas Suet Pudding

Ingredients and Weight:

• 1 cup (120g) all-purpose flour
• 1/2 cup (115g) butter, softened
• 1/2 cup (100g) grated suet
• 1/2 cup (100g) breadcrumbs
• 1/2 cup (100g) brown sugar
• 1/2 cup (100g) raisins
• 1/4 cup (50g) currants
• 1/4 cup (50g) chopped dates
• 2 large eggs
• 1/4 cup (60ml) milk
• 1 teaspoon (5g) ground cinnamon
• 1/2 teaspoon (2g) ground nutmeg
• 1/4 teaspoon (1g) ground cloves
• 1/4 teaspoon (1g) ground allspice

Preparation Time:

30 minutes

Cooking Time:

3 hours

Difficulty Level:

3 (Medium)

Preparation Method Steps:

1. Preheat oven to 325°F (160°C). Grease and flour a 1-liter pudding basin.
2. In a large bowl, beat together the butter and suet until light and fluffy. Add the sugar and beat until well combined.
3. In a separate bowl, whisk together the eggs, milk, and spices. Gradually add to the butter mixture and beat until just combined.
4. Add the flour, breadcrumbs, raisins, currants, dates, and spices to the bowl and mix until evenly distributed.
5. Pour the batter into the prepared pudding basin and smooth the top.
6. Cover the pudding with a piece of parchment paper and aluminum foil and tie with string.
7. Place the pudding in a roasting pan filled with hot water and bake for 3 hours, or until a skewer inserted into the center comes out clean.
8. Remove the pudding from the water and let cool for 30 minutes before serving.

Nutritional Information: Per Serving (1/8 of pudding)

• Calories: 400
• Fat: 20g
• Saturated Fat: 10g
• Cholesterol: 100mg
• Sodium: 20mg
• Carbohydrates: 50g
• Dietary Fiber: 4g
• Sugar: 25g
• Protein: 5g

Dish Characteristics:

• Rich and flavorful
• Moist and dense
• Studded with dried fruit
• Topped with brandy butter or cream

User Comments:

• "This pudding was a hit at our Christmas dinner! It was so delicious and everyone loved it."
• "The perfect way to end a festive meal. The spices and fruit give it a wonderful holiday flavor."
• "I made this pudding ahead of time and it reheated beautifully. It's a great way to save time on Christmas Day."

Special Precautions and Tips:

• If you don't have suet, you can substitute shortening or lard.
• To prevent the pudding from sticking, soak the parchment paper in water before lining the pudding basin.
• Make sure the pudding is completely covered with water while baking.
• If the pudding starts to burn, add more hot water to the roasting pan.