Christmas Pudding

Ingredients

• One and a half pounds of Raisins
• Half a pound of Currants
• Half a pound of mixed Candied Peel
• Three quarters of a pound of Suet
• Three quarters of a pound of fine Bread Crumbs
• Half a pound of Flour
• Half a pound of Demerara Sugar
• Two ounces of Almonds
• Quarter of a Nutmeg
• Rind of a Lemon
• One teaspoonful of Pudding Spice
• Blade of Mace
• Wineglassful of Brandy

Method

1. 1

   Stone and chop the raisins; pick and dry the currants.

2. 2

   Shred and chop the suet, and rub the bread through a wire sieve.

3. 3

   Blanch and chop the almonds, chop the candied peel, grate the lemon rind and nutmeg, and crush the mace.

4. 4

   Mix all the dry ingredients together and moisten the mixture with the well beaten eggs and a glass of brandy.

5. 5

   Cover with a cloth and leave for one day.

6. 6

   On the following day fill some mould with the mixture and tie down with a wet cloth.

7. 7

   Place in a pan of boiling water and boil for five hours.

Nutrition per serving

As published

This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 27. The excerpt below is the record exactly as published.

CHRISTMAS PUDDING Ingredients : One and a half pounds of Raisins / Half a pound of Currants y Half a pound of mixed Candied Peel - Three quarters of a pound of Suet , -• Three quarters of a pound of fine Bread Crumbs Half a pound of Flour Half a pound of Demerara Sugar Two ounces of Almonds Quarter of a Nutmeg Rind of a Lemon One teaspoonful of Pudding Spice Blade of Mace Wineglassful of Brandy

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