Christmas Pudding Recipe
Ingredients
| Currants | 1/4 Pound | |
| Raisins | 1/2 Pound | |
| Sultanas | 1/2 Pound | |
| Peel | 1/4 Pound, mixed | |
| 4 to 5 tablespoons brandy or ale juice and grated rind | ||
| Lemon | 1 Small | |
| Butter | 6 Ounce | |
| Eggs | 2 | |
| Brown sugar | 1/2 Pound | |
| Breadcrumbs | 1/2 Pound | |
| Mixed spice | 1 Tablespoon | |
| Nutmeg | 1 Teaspoon | |
Directions
Chop fruit, pour over brandy or ale, add grated lemon rind and juice; cover, leave overnight.
Cream butter, gradually add beaten eggs and brown sugar; beat well.
Add remaining ingredients; stir vigorously.
To Steam Pack into greased 4 1/2-pint pudding basin; cover with greased aluminium foil.
Secure with string and steam 4 hours.
For a large family pudding, double the quantities above, steam 8 hours.
Steam further 2 hours on day of serving.
To Boil Place pudding in floured pudding cloth, tie securely, allowing room for pudding to expand during cooking, boil 4 hours.
Cream butter, gradually add beaten eggs and brown sugar; beat well.
Add remaining ingredients; stir vigorously.
To Steam Pack into greased 4 1/2-pint pudding basin; cover with greased aluminium foil.
Secure with string and steam 4 hours.
For a large family pudding, double the quantities above, steam 8 hours.
Steam further 2 hours on day of serving.
To Boil Place pudding in floured pudding cloth, tie securely, allowing room for pudding to expand during cooking, boil 4 hours.
Chef
