Rich Christmas Pudding

Ingredients

• 6 oz. - 1 dessertspoonful salt
• 1 lb. moist sugar
• 1 lb. bread
• 1 lb. currants
• 1 lb. Valentia raisins
• 1 lb. sultanas
• 4 lb. mixed candied peel
• ½ lb. beef suet
• 2 oz. almonds
• 1 nutmeg, grated
• 1 teaspoonful grated ginger
• 8 eggs
• ½ pint brandy
• About 1 pint of milk

Method

1. 1

   Stone the raisins and chop roughly.

2. 2

   Put the bread through a wire sieve, or grate it through a grating machine.

3. 3

   Clean the currants and sultanas, chop the suet very finely.

4. 4

   Blanch the almonds, chop them, also chop the candied peel.

5. 5

   Mix all the dry ingredients well, then add the beaten eggs, brandy, and enough milk to make a rather soft pudding mixture.

6. 6

   Put into a buttered pudding mould and steam 6 hours.

7. 7

   If made in two puddings, steam 4 hours.

Nutrition per serving

As published

This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 22. The excerpt below is the record exactly as published.

Rich Christmas Pudding. 6 oz. - 1 dessertspoonful salt, i lb. moist sugar. 1 lb. bread. 1 lb. currants. 1 lb. Yalentia raisins. 1 lb. sultanas. 4 lb. mixed candied peel. j lb. beef suet. 2 oz. almonds. 1 nutmeg, grated. 1 teaspoonful grated ginger. 8 eggs. | pint brandy. About 1 pint of milk

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