Chef Jessica's Nana's Holiday Pudding Recipe

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Chef Jessica of the Cookery family has kindly shared her Nana's holiday pudding recipe with us! Cookery's Chef Jessica is sharing the wonders of the traditional holiday pudding - with help from Nana Roberts' family recipe. If you've never experienced the wonder of British-style pudding, you are in for a treat! This is not a creamy bowl of North American style chocolate pudding. It's a beautifully moist cake, full of fruit, served warm with a decadent dollop of sweet, boozy butter sauce! This medieval dessert has a quirky and fascinating history, much like Britain herself! Surviving centuries to make it to our family, so we can share it with yours! It was born of medieval times, survived accusations of paganism & idolatry, puritanical yule bans, and finally experienced a revival by a German-born King who loved the holidays. Holiday Pudding is a recipe that truly encompasses the meaning of the holidays, long-lived traditions, decadence, and family. Thank you to Chef Jessica for sharing her holiday tradition with us Nana Roberts' Holiday Pudding Recipe Makes 4x 1.75 L puddings using Mason Cash pudding bowls After the first steaming, puddings can be cooled completely and wrapped well in plastic wrap and frozen. Puddings can be steamed for their second steaming from frozen. Ingredients: 2 lb (908 grams) seedless raisins 2 lb (908 grams) currants 1 lb (454 grams) beef suet- can substitute with the same amount of grated frozen shortening (not lard or butter) for a vegetarian version. 4 1/2 cups flour 2 tbsp nutmeg 1 tsp baking soda 1 tbsp salt 1 1/4 cups sugar 4 cups fine fresh bread crumbs 4 cups red wine Method: Cut a circle of wax paper to fit on top of each pudding bowl. Butter pudding bowls and butter one side of each wax paper circle Combine all ingredients except wine in a very large mixing bowl. Add the wine and stir to combine. Place batter into well-buttered pudding bowls leaving 1" space at top of bowl. Place buttered wax paper on top of the puddings, butter