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