To make a large pudding, use a 3 quart mold,or 2 or 3 molds with the total capacity of 3-4 quarts. Grease the mold liberally.
Ingredients:
2 2/3 c raisins
2 cups of currents
2 c water
1 ½ c of flour
8 oz of beef suet
1 c brown sugar
1 ½ tsp cinnamon
1 ½ tsp ginger
½ tsp cloves
½ tsp salt
4 large eggs
1/3 c brandy or Cognac
1/3 c cream sherry
½ c chopped dates
½ c candied citron or peel.
Directions:
Divide in half and coarsely chop one half of 2 2/3 c raisins.
Add 2 cups of currents to 2 cups of water and simmer for 20 min, then uncover and cook, stirring until all of the liquid has evaporated. Let cool to room temperature.
Combine in a bowl:
1 ½ c of flour
8 oz of beef suet
Rub together until the suet particles are separated.
Add:
1 c brown sugar
1 ½ tsp cinnamon
1 ½ tsp ginger
½ tsp cloves
½ tsp salt
Rub together just until blended.
Whisk 4 large eggs, 1/3 c brandy or Cognac, 1/3 c cream sherry
Stir into flour mixture, then stir in the raisin mixture, and add ½ c chopped dates, ½ c candied citron or peel.
Next ready your steamer. If using the large pudding, steam for 6 to 7 hours.
Put the pudding in a buttered pudding mold or buttered bowls. With the pudding mold, we get about 2/3 of the batter in it. Cover with foil to seal it and keep out the moisture.
Put a cup of water in the Instant Pot, add the trivet, and place the pudding mold on the trivet.
Seal the Instant Pot, and steam on Manual for 2 hours.
Uncover and place in a 250° F oven for 30 minutes.
Add a dash of brandy to the pudding, and store in a cool place.
Repeat with the remaining batter in a small bowl covered securely with foil. Allow the pudding to age for a week or two, adding a dash of brandy every day or two. When ready to serve, reheat in the steamer, and unmold.
Borrowed from: The Joy of Cooking