This is certainly the best pudding I have eaten, Because it has no sugar and no flour it is lighter in texture than usual and much more palatable after a rich meal.
Generously butter a
Whisk the eggs until frothy and thicken and stir into the dried ingredients. Lastly stir in the orange juice, stout and spirits, adding enough to make a mixture which just drops from the spoon.
Spoon the mixture into the pudding basins and smooth the tops, Cover each basin with a double layer of well buttered foil and tie tightly with string, making a string handle to lift out the basin. Put the basins, preferably on racks or inverted saucers, into large saucepans and pout in boiling water to come
When the puddings are cold, put them away in a dark, cool place, where they will keep for 2-3 months if necessary. On Christmas Day, replace the buttered foil with clean layers and steam for another hour or so before serving with brandy butter or whipped cream.
© 1978 Josceline Dimbleby. All rights reserved.