Christmas Pudding

Ingredients

• 2 Ib. McDougall’s Self-raising Flour
• 1/2 Ib. Breadcrumbs
• Vo Ib. Shredded Suet
• 1/2 Ib. Currants
• 1/2 Ib. Stoned Raisins
• 1/2 Ib. Sultanas
• 4 ozs. Mixed Peel
• 6 ozs. Demerara Sugar
• 2 ozs. Blanched Almonds
• 1 Apple
• 14 teaspoonful Mixed Spice
• 1/2 teaspoonful Ground Cinnamon
• 1/4 teaspoonful Grated Nutmeg
• 1 Lemon Rind and Juice
• 4 Eggs
• 1/2 gill Brandy (optional)
• 1/2 teaspoonful Salt
• 1 1/2 gills Milk (more if required)

Method

1. 1

   Mix the flour, crumbs and suet, chop the peel, raisins, almonds and apple.

2. 2

   Mix all the dry ingredients and flavouring.

3. 3

   Beat up the eggs and add, together with the brandy, lemon juice and milk, to the other ingredients.

4. 4

   Mix thoroughly and put the mixture into greased basins, cover with greased greaseproof paper and a pudding cloth.

5. 5

   Boil for 8 hrs. or steam for 10 hrs.

6. 6

   When the puddings are cold, remove the cloth and paper, cover with greased greaseproof paper and a clean ungreased cloth.

7. 7

   Hang in an airy larder or store in a cool, ventilated place.

8. 8

   When required steam for 3 hrs.

Nutrition per serving

As published

This recipe was extracted from McDougall's cookery book (1950) by McDougall's Ltd, page 17. The excerpt below is the record exactly as published.

Christmas Puddings and boiled puddings should be covered with a greased cloth in addition to greased paper. Perse EB a | So. i. Vi Sea CHOCOLATE FRUIT FLAN Short-crust Pastry 4 ozs. McDougall’s Self-raising Flour, etc. (see page 23). Filling 2 Bananas or Oranges. 1 0z. McDougall’s Self-raising Flour. 1 oz. Margarine. 1/2 pint Milk. 1 Egg. 1 oz. Chocolate. Vanilla Essence. 11/2 ozs. Sugar. Prepare and bake a flan case as directed on page 28. Regulo Mark 6 400° Fahr. Middle shelf Dissolve the shredded chocolate in two tablespoonfuls of the milk over gentle heat. Make a white sauce with margarine, flour and rest of the milk. Stir in an ounce of sugar, the melted chocolate and the egg-yolk. Cook over moderate heat until the sauce thickens. Cool slightly. Arrange the sliced bananas or oranges in the pastry case. Pour on the chocolate sauce and leave to cool. Whisk the white of the egg very stiffly; add 1 teaspoonful of sugar and whisk again. Stir in the rest of the sugar. Pile on top of the cold sauce. Bake 30-40 mins. to set the meringue. Regulo Mark 2 310° Fahr. Middle shelf CHRISTMAS PUDDING 2 Ib. McDougall’s Self-raising Flour. 1/2 Ib. Breadcrumbs. Vo Ib. Shredded Suet. 1/2 Ib. Currants. 1/2 Ib. Stoned Raisins. 1/2 Ib. Sultanas. 4 ozs. Mixed Peel. 6 ozs. Demerara Sugar. 2 ozs. Blanched Almonds. 1 Apple. 14 teaspoonful Mixed Spice. 1/2 teaspoonful Ground Cinnamon. 1/4 teaspoonful Grated Nutmeg. 1 Lemon Rind and Juice. 4 Eggs. 1/2 gill Brandy (optional). 1/2 teaspoonful Salt. 1 1/2 gills Milk (more if required)

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