Lord Randall's Pudding
Savor a taste of classic British heritage with Lord Randall's Pudding, a traditional steamed dessert packed with rich flavors and nostalgic charm. This suet-based pudding combines the warmth of cinnamon and nutmeg with the sweetness of golden raisins, currants, and candied citrus peel, creating a delightful harmony of textures and aromas. Its dense, moist crumb is achieved through a slow steaming process, which locks in every bit of decadence. Whether enhanced with a splash of brandy or enjoyed as is, this dessert pairs beautifully with custard, cream, or a luscious drizzle of sauce. Perfect for cozy gatherings or special occasions, Lord Randall's Pudding is a timeless treat that brings rustic comfort to your table.
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Ingredients
- 200 grams All-purpose flour
- 100 grams Suet (shredded beef or vegetable suet)
- 100 grams Breadcrumbs
- 100 grams Golden raisins (sultanas)
- 100 grams Currants
- 100 grams Brown sugar
- 50 grams Mixed peel (candied citrus peel)
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 2 large Eggs
- 150 milliliters Milk
- 2 tablespoons Brandy (optional)
Directions
Step 1
Prepare your pudding basin by greasing it generously with butter and lining the bottom with a small circle of parchment paper to prevent sticking.
Step 2
In a large mixing bowl, combine the flour, shredded suet, breadcrumbs, golden raisins, currants, mixed peel, brown sugar, ground cinnamon, ground nutmeg, and salt. Stir well to evenly distribute the dry ingredients.
Step 3
In a separate small bowl or measuring jar, beat the eggs and mix them with the milk and brandy (if using).
Step 4
Gradually pour the liquid mixture into the dry ingredients, stirring with a wooden spoon until everything is combined into a thick, sticky batter.
Step 5
Spoon the batter into the prepared pudding basin, pressing it down gently and leveling the top. Leave about 2 cm of space from the top to allow the pudding to expand during cooking.
Step 6
Cover the top of the basin with a layer of parchment paper and a layer of aluminum foil, pleated in the center to allow for expansion. Tie securely around the rim of the bowl with kitchen string.
Step 7
Place the pudding basin in a large pot with enough boiling water to cover halfway up the sides of the basin. Cover the pot with a lid and steam the pudding on low heat for 3 hours. Add more boiling water as needed to maintain the level during cooking.
Step 8
After 3 hours, carefully remove the pudding basin from the pot. Remove the foil and parchment paper, and let the pudding cool slightly for 5 minutes.
Step 9
Run a knife around the edges of the pudding to loosen it, then invert it onto a serving plate. Slice and serve warm with custard, cream, or your favorite sauce.
Nutrition Facts
| Serving size | (1039.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3436.5 |
| Total Fat 116.7g | 0% |
| Saturated Fat 54.8g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 480.9mg | 0% |
| Sodium 2494.0mg | 0% |
| Total Carbohydrate 537.1g | 0% |
| Dietary Fiber 21.6g | 0% |
| Total Sugars 274.9g | |
| Protein 61.0g | 0% |
| Vitamin D 150.1IU | 0% |
| Calcium 597.7mg | 0% |
| Iron 20.0mg | 0% |
| Potassium 2323.6mg | 0% |
Source of Calories