Christmas Honey Pudding Recipe
Ingredients
| (1) Fruitarian Plum Pudding (without suet) | ||
| Figs | 1/2 Pound | |
| 8 oz. peeled sweet almonds | ||
| 4 oz. shelled Brazil nuts | ||
| 4 oz. pine kernels | ||
| Currants | 4 Ounce | |
| 8 oz. raisins, stoned and halved | ||
| Sultanas | 4 Ounce | |
| 2 small cooking apples | ||
| Mixed spice | 1 Teaspoon | |
| 4 oz. moist brown sugar | ||
| Breadcrumbs | 1/2 Pound | |
| 4 oz. chopped candied peel | ||
| Salt | 1 Pinch | |
| Rind and juice of 1 large lemon | ||
| Butter/Margarine | 4 Ounce | |
| Honey | 4 Ounce | |
| Eggs | 3 | |
Directions
Grease two 1 1/2-pt. basins.
Wash, chop (or mince) the figs; chop the nuts; prepare the dried fruit; core, peel and chop the apples.
Mix together the fruit, nuts, spice, sugar, breadcrumbs, candied peel, salt and grated lemon rind.
Warm the butter and honey together.
Beat the eggs and add them to the butter and honey.
Stir into the dry ingredients.
Add the lemon juice and stir well to mix the ingredients thoroughly.
Put the mixture into the basins; cover.
Boil for 3 hr.
Wash, chop (or mince) the figs; chop the nuts; prepare the dried fruit; core, peel and chop the apples.
Mix together the fruit, nuts, spice, sugar, breadcrumbs, candied peel, salt and grated lemon rind.
Warm the butter and honey together.
Beat the eggs and add them to the butter and honey.
Stir into the dry ingredients.
Add the lemon juice and stir well to mix the ingredients thoroughly.
Put the mixture into the basins; cover.
Boil for 3 hr.
Chef
