Christmas Pudding

Ingredients

• 6 oz. flour
• 6 oz. brown sugar
• 6 oz. breadcrumbs
• 8 oz. suet (beef)
• 8 oz. sultanas
• 8 oz. currants
• 8 oz. raisins
• 2 oz. almonds
• 6 eggs
• 1 grated carrot
• 4 packet spice
• 1 teaspoon salt
• ½ teaspoon cinnamon
• Grated rind and juice of 1 lemon

Method

1. 1

   Shred suet and rub it into the flour, add breadcrumbs and fruits properly prepared and cleaned.

2. 2

   Add spice, sugar, grated lemon rind and grated carrot.

3. 3

   Beat eggs and pour into dry ingredients, add lemon juice, and mix well.

4. 4

   Cook in floured cloth or greased basin for 4 hours.

5. 5

   Lift out, hang in a cool place until required (will keep for 6 weeks).

6. 6

   Then boil another 2 hours and serve hot with sauce.

As published

This recipe was extracted from Australian sunshine cookery book for every housewife (1920) by Dried Fruits Industry Throughout Australia. Joint Publicity Committee, Australian Dried Fruits Association, Western Australian Dried Fruits Board, Victorian Dried Fruits Board, New South Wales Dried Fruits Board, South Australian Dried Fruits Board, page 6. The excerpt below is the record exactly as published.

Christmas Pudding. 6 oz. flour. 6 oz. brown sugar. 6 oz. breadcrumbs. 4 lb. mixed peel. 8 oz. suet (beef). 4 packet spice. 8 oz. sultanas. 1 teaspoon salt. 8 oz. currants. % teaspoon cinnamon. 8 oz. raisins. Grated vind and juice of 1 2 oz. almonds. ~ lemon. 6 eggs. 1 grated carrot

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