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Steamed Irish Whiskey Pudding



  • 4 ounces wheat flour
  • 1 teaspoon baking powder
  • 4 ounces Crisco
  • 4 ounces dark brown sugar
  • 1 pound mixed dried fruit
  • 4 ounces candied peel, chopped
  • 4 ounces soft breadcrumbs
  • 1 ounce flaked almonds
  • Grated rind of 1 orange
  • Grated rind of 1 lemon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon grated nutmeg
  • 1 1/2 teaspoons allspice
  • 1 tablespoon molasses
  • 4 tablespoons Irish whiskey
  • 5 fluid ounces stout


  1. Sift the flour and baking powder.
  2. Put the Crisco and sugar into a large bowl and beat until creamy, then add all the remaining ingredients and mix very well, to a thick, creamy consistency.
  3. Allow to stand overnight.
  4. The next day, put the mixture into a lightly greased 2 1/2-pint basin (or two 1 pint basins), cover with a circle of greased grease-proof paper and secure with foil or a pudding cloth.
  5. Steam for 6-8 hours.
  6. Cool, then put a clean piece of foil on top of the bowl, and store in a cool dry place until required. Steam for a further 3 hours and flame with warmed brandy before serving.

Yield: 1 pudding


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