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1
Two days before steaming pudding: Take all dried fruit (raisins, plums, currants, cherries, and candied orange or lemon) and put in a bowl. Pour brandy over and mix. Cover with Saran Wrap and let macerate
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2
Day before steaming pudding: Sift four and baking powder In a large mixing bowl, add suet, sifted flour, breadcrumbs, spices, salt, and sugar. Mix thoroughly.
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3
Then add macerated dried fruit, nuts, apple, and grated orange and lemon zest. Mix well.
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4
Lastly, add molasses, eggs, and milk and mix well. Cover with Saran Wrap and put in fridge
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5
Day of steaming Take a tin pudding basin and lightly grease. Pour in mixture and spread evenly, it will be very thick.
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6
On the stove, get a stock pot which holds the tin and fill with water and put in tin. Water should come up the sides but not as high as the lid, about 3/4 of the way.
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7
Get water boiling and turn down to light boil and cover with lid. Steam for 51/2 hours or until done. Refill water to keep it at 3/4 full.
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8
Remove from heat and let rest for 15 minutes
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9
Get a serving plate and take off lid from tin and invert onto plate. Pudding should remove easily
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10
Southern comfort bourbon sauce: In saucepan over medium heat, add sugar and butter until melted and combined. Stir in whip cream and stir. Add southern comfort and stir, cook for a few minutes to cook off alcohol. Add more whip cream, if needed.
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11
Decorate with fresh holly. Slice and serve with southern comfort bourbon sauce.
