Economical Christmas Pudding

Ingredients

• 1 lb. of Demerara sugar
• 1 lb. of raisins
• 1 lb. of currants
• 1 lb. of Hugon’s suet
• 2 nutmegs
• 2 tablespoonsful of flour
• 1 tumblerful of old ale
• 2 lbs. of bread crumbs
• ^ lb. of mixed peel
• 1 oz. of sweet almonds
• 3 or 4 bitter almonds
• ^ teaspoonful of salt

Method

1. 1

   Shred the peel finely, stone the raisins and put them in whole, clean and dry the currants.

2. 2

   Blanch and shred the almonds.

3. 3

   Chop the suet finely.

4. 4

   Put the bread crumbs and flour into a basin, add all the other ingredients, grate in the nutmeg, Stir all well together.

5. 5

   Grease the moulds and fill them quite full.

6. 6

   Put foolscap paper covers over the moulds, before tying on the cloths, which must be tightly secured.

7. 7

   Boil gently for 7 hours.

8. 8

   When done, allow them to cool and dry, without untying the cloths.

9. 9

   If hung up in a cool place these puddings will keep beautifully for several years.

10. 10

    When required for table, re-boil for 3 hours, and serve with cold flake sauce, a la Camps.

Nutrition per serving

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 50. The excerpt below is the record exactly as published.

ECONOMICAL CHRISTMAS PUDDING. \ (A la Camps.) INGREDIENTS. 1 lb. of Demerara sugar 1 lb. of raisins 1 lb. of currants 1 lb. of Hugon’s suet 2 nutmegs 2 tablespoonsful of flour 1 tumblerful of old ale 2 lbs. of bread crumbs J lb. of mixed peel 1 oz. of sweet almonds 3 or 4 bitter almonds ^ teaspoonful of salt METHOD. Shred the peel finely, stone the raisins and put them in whole, clean and dry the currants. Blanch and shred the almonds. Chop the suet finely. Put the bread crumbs and flour into a basin, add all the other ingredients, grate in the nutmeg, Stir all well together. Grease the moulds and fill 'hem quite full. Put foolscap paper covers over the moulds, before tying on the cloihs, which must be tightly secured. Boil gently for 7 hours. When done, allow them to cool and dry, without untying the cloths. If hung up in a cool place these puddings will keep beautifully for several years. When required for table, re-boil for 3 hours, and serve with cold flake sauce, k la Camps. ( See sauces.) Cookery and Cleanliness are next to Godliness. - • t 145 No. 357. PLUM PUDDINGS. INGREDIENTS. | 1 lb. of sultanas 2 lbs. of currants 6 ozs. of almonds 2 lemons | pint of milk i pint of brandy I METHOD. Chop the suet, peel, and almonds, and clean and chop the currants (this darkens the pudding) ; stone the raisins, and clean the sultanas ; grate the rind of the lemons and squeeze the juice. Put all the dry ingredients together into a basin and mix well with the eggs, brandy, and milk. Add the milk by degrees, because the pudding must not be too wet. Put the mixture into greased basins ; cover the top with a little greased paper ; tie a cloth tightly over the top and boil for six hours. No. 358. SWISS ROLL. INGREDIENTS. 3 eggs | 3 tablespoonsful of castor sugar 3 tablespoonsful of Coomb’s j Jam, and half an ounce of fat flour | for greasing paper METHOD. Beat the eggs and sugar to a cream. Add the flour by degrees. Mix lightly — pour into a baking tin lined with well-greased paper, and bake in a rather quick oven for about 10 minutes. Turn it out quickly on to a piece of paper with sugar spiinkled on it; spread the jam and roll it up. 4 lbs. of beef suet 3^ lbs. of flour 1^ lbs. of bread crumbs l| lbs. moist sugar J lb. of mixed peel

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