Christmas Pudding

Ingredients

• 4 ozs. flour
• 4 ozs. bread-crumbs
• 1 oz. Paisley flour
• 5 ozs. chopped suet
• 8 ozs. sultanas
• 8 ozs. raisins, stoned
• 8 ozs. mixed peel
• 4 ozs. castor sugar
• 1 lemon, rind and juice
• 1 glass of brandy
• 3 eggs
• Milk to mix

Method

1. 1

   Sift the flour and Paisley flour, and mix well together, chop the suet with a little of the flour, and add all the other dry ingredients.

2. 2

   Stir in the beaten eggs and sufficient milk to make the mixture rather moist.

3. 3

   Boil in well greased pudding basins for five hours.

4. 4

   Serve with custard, wine or brandy sauce.

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 27. The excerpt below is the record exactly as published.

CHRISTMAS PUDDING. 4 ozs. flour 4 ozs. bread-crumbs 1 oz. Paisley flour (B. and P.'’s 5 ozs. chopped suet 8 ozs. sultanas 8 ozs. raisins, stoned 8 ozs. mixed peel 4 ozs. castor sugar 1 lemon, rind and juice 1 glass of brandy 3 eggs Milk to mix

Cook this with the app: pantry check, scaling, and the assistant.