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1
The day before you want to steam the pudding: In a large bowl, thoroughly mix the suet, brown sugar, sifted flour, breadcrumbs, allspice, clove, nutmeg, and cinnamon.
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2
Gradually mix in the currants, sultanas, raisins, candied peel, and almonds, followed by the apple and citrus zests.
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3
In a small bowl, whisk together the rum, barley wine, and stout, and then beat in the eggs.
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4
Pour this mixture over the dried fruit and nut mixture.
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5
Mix thoroughly.
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6
It should be somewhat loose; if it needs a little more liquid, add some stout.
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7
Cover the bowl and refrigerate overnight.
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8
The following day: Butter a 1-pint pudding mold and pack the pudding mixture into it.
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9
Cover with a double piece of parchment and a sheet of foil and tie securely with a string across the top to make a handle.
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10
Place the pudding mold in a covered steamer set over a saucepan of simmering water, and steam for 8 hours.
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11
Check the water level, adding boiling water as needed.
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12
When the pudding is finished, let it cool and then remove the papers and foil.
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13
Replace with fresh paper and make a new string for easier maneuvering.
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14
Set in a cool place away from light (under the bed works well).
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15
To reheat, set a saucepan with boiling water over medium heat and put a steamer on top.
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16
Reduce the heat to a gentle simmer, set the pudding in the steamer, cover, and let steam for 2 1/4 hours.
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17
Top up the water a bit if necessary.
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18
To serve, remove the pudding from the steamer and take off the wrapping.
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19
Slide a palette knife around the pudding, and then turn it out onto a warm plate.
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20
Garnish with a sprig of holly.
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21
To flambe the pudding, warm a ladleful of brandy over direct heat, and when it is hot, carefully light the brandy.
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22
Place the flaming ladle over the pudding, but do not pour until at the table.
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23
When you do slowly pour it over the pudding, sides and all, watch it flame!
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24
Serve with rum sauce if desired.
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25
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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26
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
