In the tying up and boiling lies the art of making any
good boiled pudding; bear in mind the bowl or pudding
boiler must \>efull, the cloth tied firmly over the bowl
(it will always ^^ give " enough for the swelling of the
pudding), the water be fast boiling, and when the pud-
ding is put in, be quickly brought to the boil again, and
kept boiling every minute of the time prescribed, re-
plenishing from a kettle of boiling water kept for that
purpose. If the pudding ceases to boil you will find it
sticky.
The orthodox Christmas pudding is always an equal
quantity of suet, fruit and eggs ; the variations are
in the proportions of ingredients added for flavoring,
and in the flour some families (and it is usually a family
recipe handed down for generations), use the same pro-
portion of flour as of each kind of fruit, others use half
flour and half bread-crumbs, others again use all bread-
crumbs and no flour. I give three recipes, all excellent,
provided they are properly boiled.
2o6 Practical Recipes.
CHRISTMAS PUDDIN'G, i^O. 1.
One pound of currants thorouglily cleaned, one pound
of raisins, stoned and chopped a little, one pound of
suet finely chopped, half a pound of brown sugar, four
ounces of blanched almonds split, four ounces of citron,
four of candied lemon peel, four of candied orange peel,
one pound of flour and eight eggs, two glasses of
brandy, and milk to make all into a very thick batter
Just so that you can stir it. A teaspoonful of salt
scant, and a small nutmeg grated, a teaspoonful of gin-
ger, a scant one of cinnamon and half one of cloves✪ Christmas Pudding No. 1, all
ground.
CHRISTMAS PUDDIKG, 2^0. 2 (yERY RICH).
This is a yery delicious pudding, richer than the
other.
One pound of Muscatel raisins stoned, half pound of
Sultana raisins, half a pound of currants, half a pound of
mixed candied peels, half a nutmeg grated, three-quar-
ters of a pound of bread-crumbs, three-quarters of a
pound of beef suet chopped very fine, ten eggs, a quar-
ter an ounce of litter almonds pounded, one tablespoon-
ful of flour, four ounces brown sugar, a gill of brandy
and one of sherry✪ Christmas Pudding No. 2 (Very Rich).
N. B. — In both these puddings the spices may be in-
creased or lessened, the candied peels varied or part
omitted. These are matters of taste, and do not affect
the texture or character of the j^udding.
TO MIX PLUM PUDDING.
Throw each ingredient as you prepare it into a pan ;
sprinkle the salt over all, then add the beaten eggs.
Puddings, 207
the brandy, and when milk is used, put that last, as
it is only when the eggs and brandy are in you can tell
how much you need. The mixture must be so stifE
as to stir with difficulty. In the last recipe the bitter
almonds must be crumbled and added by degrees with
great care.
The quantities given make two quart puddings, or
may be boiled in one.
If boiled in two, use quart bowls ; butter them well,
fill them, put a buttered paper over the top, scald a
pudding cloth, flour it, tie it over (see general direc-
tions for puddings), and boil each pudding six hours;
and two hours on the day used. If one large pudding
is made, boil eight hours, and two on the day used.
Page 105 · 2 recipe records on this page
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
In the tying up and boiling lies the art of making any good boiled pudding; bear in mind the bowl or pudding boiler must be full, the cloth tied firmly over the bowl (it will always give enough for the swelling of the pudding), the water be fast boiling, and when the pudding is put in, be quickly brought to the boil again, and kept boiling every minute of the time prescribed, replenishing from a kettle of boiling water kept for that purpose. If the pudding ceases to boil you will find it sticky.
The orthodox Christmas pudding is always an equal quantity of suet, fruit and eggs ; the variations are in the proportions of ingredients added for flavoring, and in the flour some families (and it is usually a family recipe handed down for generations), use the same proportion of flour as of each kind of fruit, others use half flour and half bread-crumbs, others again use all breadcrumbs and no flour. I give three recipes, all excellent, provided they are properly boiled.
2o6 Practical Recipes.
CHRISTMAS PUDDING, NO. 1.
One pound of currants thorouglily cleaned, one pound of raisins, stoned and chopped a little, one pound of suet finely chopped, half a pound of brown sugar, four ounces of blanched almonds split, four ounces of citron, four of candied lemon peel, four of candied orange peel, one pound of flour and eight eggs, two glasses of brandy, and milk to make all into a very thick batter Just so that you can stir it. A teaspoonful of salt scant, and a small nutmeg grated, a teaspoonful of ginger, a scant one of cinnamon and half one of cloves, all ground.
CHRISTMAS PUDDING, NO. 2 (VERY RICH).
This is a very delicious pudding, richer than the other.
One pound of Muscatel raisins stoned, half pound of Sultana raisins, half a pound of currants, half a pound of mixed candied peels, half a nutmeg grated, three-quarters of a pound of bread-crumbs, three-quarters of a pound of beef suet chopped very fine, ten eggs, a quarter an ounce of bitter almonds pounded, one tablespoonful of flour, four ounces brown sugar, a gill of brandy and one of sherry.
N. B. — In both these puddings the spices may be increased or lessened, the candied peels varied or part omitted. These are matters of taste, and do not affect the texture or character of the pudding.
TO MIX PLUM PUDDING.
Throw each ingredient as you prepare it into a pan ; sprinkle the salt over all, then add the beaten eggs.
Puddings, 207
the brandy, and when milk is used, put that last, as it is only when the eggs and brandy are in you can tell how much you need. The mixture must be so stifE as to stir with difficulty. In the last recipe the bitter almonds must be crumbled and added by degrees with great care.
The quantities given make two quart puddings, or may be boiled in one.
If boiled in two, use quart bowls ; butter them well, fill them, put a buttered paper over the top, scald a pudding cloth, flour it, tie it over (see general directions for puddings), and boil each pudding six hours; and two hours on the day used. If one large pudding is made, boil eight hours, and two on the day used.
Records on this page
Christmas Pudding No. 1Christmas Pudding No. 2 (Very Rich)