We have this pudding every year at Thanksgiving. It seems most appropriate. It keeps well, so it makes a nice dessert for quite a few days along with pie. The recipe is just a guide line, really. It all depends on the size of your pudding mold, or how much pudding you need or want.
1/2 cup sultanas1/4 cup brandy
12 ounces white bread, bottom crusts removed, cut into 1/2 inch squares
2 cups light cream
1 tsp vanilla
4 eggs
2/3 cup sugar
1/2 tsp nutmeg
Soak the raisins in the brandy with the lemon zest overnight.
Butter and sprinkle with sugar a 2 quart covered metal pudding mold, including the inside of the lid. Layer the bread alternately with the plumped sultanas in the mold, ending with the bread.
Beat the eggs with the sugar until light. Gradually pour in the cream. Add the nutmeg. Pour over the bread.
Secure the lid and place the mold on a rack in a covered kettle with enough water to come two thirds up the side of the mold. Steam the pudding for 1 hour over gently simmering water.
Lemon Sauce
3/4 cup sugar
1 1/2 Tbl cornflour
1 cups hot water
1/4 cup butter
juice and zest of two tiny lemons
Combine the sugar and cornflour in a saucepan. Stir in the hot water and bring slowly to a boil. Remove from the heat and add the butter, lemon juice, and zest, stirring until smooth.
To serve, unmold the warm pudding onto a serving plate and serve with a bowl of lemon sauce.
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