1. Mix together all dry ingredients in a big mixing bowl. 2. Beat eggs together in a separate bowl. 3. Add rum or other liquid to eggs. 4. Beat together. 5. Pour this liquid onto the dry ingredients in the large bowl. 6. Mix well together with a large spoon. 7. Grease the insides of the 3 bowls- 3'2 pound bowls'. 8. Divide the prepared mixture and place the 5 and a half pounds of prepared mixture into the 3 bowls. 9. Take greaseproof paper (or waxed paper) and grease with oil or butter (or chosen grease) and make 3 greased, pleated, lids to place on 3 bowls (such as ovenware'Pyrex'- or similar- bowls). 10. Tie the lids in place with cooking string (or elastic bands- ask at cook shops) STEAM the puddings in 3 steamers for 3 to 4 hours. 11. Can be kept in the refrigerator for some days (traditionally can be matured) but can be eaten straight away. 12. If it is to be reheated, the pudding can be steamed for a couple of hours. 13. Traditionally served HOT, by itself, with cream or sweet white sauce (with or without the addition of brandy, rum etc). ---------------------------------------------------------------------------
Nutrition
Ingredients
