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1
Mix the suet, breadcrumbs, cornflour and salt together.
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2
Add the grated lemon rind and sugar.
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3
grease the inside of a basin and press about half the raisins on to the greased surface.
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4
Beat the eggs and add with the remaining raisins to the mixture.
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5
Pour into the basin.
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6
Cover and boil for 12 hours.
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7
Madeira Sauce: Combine the wine & OJ and freeze until semi formed.
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8
Remove from freezer and set aside.
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9
Beat the egg whites until frothy & set aside.
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10
Combine the boiling water and sugar; stir until the sugar is dissolved.
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11
Pour the syrup slowly over the egg whites.
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12
Set the container of the combined egg whites & syrup into a pan of salted ice-water; stir until cold.
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13
Add the syrup to the wine.
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14
Note: This is alcoholic and not recommended for children.
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15
If you do wish to serve it for children, boil the wine first.
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16
Pour over the pudding to serve.
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17
To serve heated instead of chilled, do not freeze the wine & juice.
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18
Instead, combine it with the sugar water and bring to a boil.
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19
Then combine with the egg whites.
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20
Set the container of the combined egg whites & syrup into a pan of salted ice water; stir until cold.
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21
Slowly reheat until the desired temperature is reached.
