Xmas Pudding

Ingredients

• 1 lb. beef suet
• 1/2 lb. fine breadcrumbs
• 1 lb. flour
• 1 lb. each of currants
• 1 lb. each of raisins
• 1 lb. each sultanas
• 1 lb. each mixed peel
• 1/2 lb. Demerara sugar
• 2 oz. Grated rind of 2 lemons
• 3 oz. sweet almonds
• 1 oz. bitter almonds
• 1 teaspoonful mixed spice
• Pinch salt
• Grated nutmeg
• 8 eggs
• 1 gill new milk
• butter

Method

1. 1

   Mix, while chopping suet, the flour and breadcrumbs.

2. 2

   Stone raisins and cut in halves.

3. 3

   Wash well currants and sultanas and dry in cloth.

4. 4

   Shell almonds and cut up.

5. 5

   Grate off only yellow rind of lemons.

6. 6

   Add sugar, salt, and spice.

7. 7

   Mix all well together, then beat up eggs, mixing them with the milk.

8. 8

   Pour these into the mixture and mix well.

9. 9

   Melt butter in saucepan and pour in the rest of the ingredients, mixing thoroughly.

10. 10

    Now it is ready to put into greased moulds.

11. 11

    Cover the top with a piece of white paper, then tie on cloth.

12. 12

    Let the water be quite boiling when you put them in.

13. 13

    Let them boil for 8 hours.

Nutrition per serving

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 32. The excerpt below is the record exactly as published.

XMAS PUDDING. I lb. beef suet. ^ lb. fine breadcrumbs. I lb. flour. I lb. each of currant.s and raisins. I lb. each sultanas and mixed peel. h lb. Demerara. sugar. 2 oz. Grated rind of 2 lemons. 3 oz. sweet almonds. I oz. bitter almonds. I teaspoonful mixed .spice. Pinch salt. Grated nutmeg. 8 eggs. I gill new milk. butter

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