Christmas Pudding

Ingredients

• 1/2 lb. plain flour
• 1/2 lb. mixed peel
• 1/2 lb. fresh breadcrumbs
• Pinch of salt
• 4 lb. sultanas
• 1/2 lb. raisins
• 1/2 lb. currants
• 2 ozs. chopped almonds
• 4 lb. Demerara sugar
• 4 eggs
• 1/4 lb. beef suet
• A wineglassful of brandy

Method

1. 1

   Clean and prepare the fruit.

2. 2

   Chop the suet and peel.

3. 3

   Sift the flour with the salt and mix with breadcrumbs and suet.

4. 4

   Add all other dry ingredients with the grated lemon rind and nutmeg.

5. 5

   Beat up the eggs and stir into the dry ingredients with the brandy.

6. 6

   Mix well but do not beat.

7. 7

   Fill greased basins with the mixture.

8. 8

   Tie a prepared cloth over and boil for 5 or 6 hours.

9. 9

   Serve with hot or cold brandy sauce.

Nutrition per serving

As published

This recipe was extracted from Cookery book (1940) by Gas Council (Great Britain), page 18. The excerpt below is the record exactly as published.

lb. Demerara sugar. + Ib. suet. Rind of one lemon. 6 ozs. fresh breadcrumbs. Brown breadcrumbs. Method.—Peel, core, and cut up the apples into rather large pieces. Chop the suet finely and mix with the breadcrumbs. Grate the lemon lightly on to the sugar. Grease a pie dish and coat it with brown crumbs. Put in a deep layer of crumbs and suet, then half the apples covered with half the sugar, add another layer of crumbs and suet, the remainder of apples and sugar, and cover with crumbs and suet. Fold a greased paper over the top and bake (in a moderate oven) for ? hour. Turn on to a hot dish and serve. Baked Jam Roll Number 6. Time 35 minutes. Shelf 5th. + Ib. flour 14 teaspoonsful baking-powder + Ib. butter. 4 lb. strawberry jam. or 4 lb. self-raising flour. Method.—Sift together the flour and baking-powder—rub in the butter—mix to a soft dough with cold water. Roll out fairly thinly into an oblong. Spread with jam. Damp edges with cold water and roll up very loosely. Place on a greased baking sheet and bake for about 35 minutes at No. 6. Batter for Pancakes and Yorkshire Pudding + Ib. flour. 4 pint milk. i egg; Pinch of salt. Method.—Put the flour and salt into a basin. Make a hole in the centre, drop in the egg and gradually work in the milk with a whisk or wooden spoon, until a thin creamy consistency is obtained. Beat well. This batter is improved by allowing to stand for 4 hour before being used. 46 PUDDINGS 47 To Fry PANCAKES Method.—When frying a number of pancakes it is convenient to have a small pan of melted lard on the side of the cooker. Put a little melted lard in the frying-pan and heat it until it smokes. Pour in just enough batter to cover the bottom of the pan. Cook until it is a light brown on one side, toss and cook the other side, turn the pancake on to sugared paper, roll up, serve with quartered lemon. MHalfa pint of milk should make sufficient batter for 10-12 pancakes. E To Cook YORKSHIRE PUDDING Number 7. Time go minutes. Shelf 3rd. Method.—Put about 2 ozs. dripping in the baking tin and put it into the oven to get smoking hot. Pour in the batter and bake ina hot oven for about 40 minutes. Bread and Butter Pudding Number 4. Time 30 minutes. Shelf 3rd. 3 slices of thin bread ‘1 tablespoonful sugar. and butter. 2 tablespoonsful sultanas $ pint milk. or currants. 1 egg or 2 yolks. Nutmeg (if liked). Method.—Grease a pie dish and put the bread and butter in it with the sultanas between the layers. Beat the egg and sugar together and add the milk. Strain carefully into the pie dish. Grate a little nutmeg on the top and put on a few small pats of butter. Bake in a slow oven for about 30 minutes to set the custard. Brown Pudding 1 ib. four. Pinch: of salt. 4 lb. brown sugar. 2 teaspoonsful (flat) 6 ozs. sultanas. bicarbonate of soda. 3 ozs. Clarified beef dripping. #? pint boiling water. Little nutmeg or spice. | Method.—Mix all dry ingredients and pour in the boiling water. Beat well and let it stand all night. Next day place in a greased basin and let it boil for 4 hours. 48 PUDDINGS en Castle Puddings Number 5. Time 20-25 minutes. Shelf 3rd. I egg. 5 ozs. self-raising flour. 3 ozs. Margarine or butter. Grated rind of $ lemon. 4 Ozs. sugar. A little milk or water. Method.—Cream the butter and sugar in a warm basin. When soft and white beat in the egg and add the lemon rind. Sift in the flour, and add milk to make a soft, smooth mixture. Grease 6 small moulds and bake the mixture. Turn out and serve with jam sauce. For Bakewell Tarts Number 6. Time 35 minutes. Shelf 4th. Method.—Roll out some trimmings of pastry thinly and line an — enamel plate. Prick the pastry and spread a little jam in it. Fill with Castle Pudding mixture (the quantity given is sufficient for two tarts). Sprinkle a little sugar on the top. Bake on a heated cake tray. Canary Pudding Number 5. Time 4o minutes. Shelf gth. Method.—The mixture may be put into a greased 1 4-pint pudding basin and covered with greased paper. It may then be baked or steamed for 45 minutes. Christmas Pudding + Ib. plain flour. + lb. mixed peel. + Ib. fresh breadcrumbs. Pinch of salt. 4 Ib. sultanas. Rind of $ lemon. 34 Ib. raisins. 2 ozs. chopped almonds. + lb. currants. A little grated nutmeg. 4 Ib. Demerara sugar. 4 eggs. 4 lb. beef suet. A wineglassful of brandy

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