1 cup raisins
2 eggs
1/2 cup beef suet
1 tsp nutmeg
4 tbsp butter
2 cups bread crumbs
2 cups cream
2 cups sugar
2 cups slivered almonds
2 tbsp sherry

Finely mince beef suet. Combine bread crumbs with suet. Beat in eggs, sugar, nutmeg, raisins and cream. If pudding is too thin add more bread crumbs. If pudding is too thick, add milk or cream. Grease and flour a pudding mold or cloth. Turn pudding into the mold or cloth. Cover mold with aluminum foil. Place in a pan of boiling water. Cover and steam for 3-4 hours. When pudding is ready, turn it out on a platter or dish. Stick the top of the pudding with almond slivers to resemble hedgehog spines. In a sauce pan slowly melt butter. Add sherry and stir in sugar. Pour over pudding just before serving.

Galerie de Paris
© Copyright 2002
TRG Creations