Recipe courtesy of John A Williams

English Pudding

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  • Level: Intermediate
  • Total: 4 hr 20 min
  • Prep: 20 min
  • Cook: 4 hr
  • Yield: 8 to 10 servings
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1 pound raisins

1 pound currants

1 pound golden raisins

1 pound bread crumbs

1 pound brown sugar

8 ounces suet

4 ounces mixed candied citrus peel

4 ounces glace cherries, chopped

4 ounces almonds, chopped

1 lemon, grate rind

1 orange, grate rind

1 carrot, peeled and grated

1 apple, peeled and grated

2 tablespoons ground almonds

1 tablespoon all-purpose flour

1 teaspoon mixed spice

Pinch salt

6 to 8 eggs

5 ounces maple syrup

10 ounces stout beer (bottle) or dark beer (recommended: Guinness)

5 ounces brandy

5 ounces sherry

3 tablespoons confectioners' sugar, sifted

Brandy Cream:

2 sticks butter

1/4 cup sugar

3 tablespoons brandy

1/4 cup cognac


  1. In a large bowl, mix fruits and dry ingredients first. Then mix with lightly beaten eggs and liquids. Grease the bottom of a bowl large enough to hold pudding and press mixture into it. Place waxed paper over the top and then foil over that, crimping it around the edges to keep firm. Either steam for 2 hours in pressure cooker with about 2 inches water or put in pan with water on the stove and steam for 4 hours. Keep checking water in pan to prevent burning. Store well wrapped for 3 to 4 months. 
  2. To make the brandy cream, add butter, sugar and brandy in a stand mixer and mix on high speed for 1 to 2 minutes. 
  3. Steam for 1 hour before serving, then release the pudding mold into the center of a plate. Sprinkle confectioners' sugar. Warm 1/4 cup of cognac in a small pot. Cup the cognac in a large basting spoon until it flames, then pour the cognac over the pudding. Top with a dollop of the brandy cream. Slice and serve.